Udang Balado (Shrimp in Red Chili Sambal)

1Preparation

1. Pulse the red chilies, shallots, garlic and tomatoes in a blender to a coarse paste, not completely smooth.
2. Pat the shrimp dry and toss it with the salt and turmeric.

2Cooking

1. Heat the oil in a wide pan and add the chili paste and lime leaves.

   🔥 medium heat⏱ 1 min timer
2. Stir constantly until the paste darkens, its water evaporates and the oil begins to separate from it.

   🔥 medium heat⏱ 10 min timer
3. Add the palm sugar and salt and stir until dissolved.

   🔥 medium heat⏱ 1 min timer
4. Add the shrimp and toss in the sauce until pink and curled into a C shape.

   🔥 high heat⏱ 3 min timer
5. Turn off the heat, add the lime juice and toss.

3Serving

1. Spoon the shrimp and sauce onto a serving plate.
2. Serve with hot plain rice and cucumber slices.

💡 Tips & common mistakes

• Common mistake: adding the shrimp before the chili paste is cooked — the sauce tastes raw and the shrimp overcooks and toughens. Cook the paste until the oil separates first.
• Shrimp cooks in just a few minutes — take it off the heat as soon as it curls.
• Large red chilies are milder than small ones — choose according to your taste.

🔁 Substitutions

• Shrimp: peeled hard-boiled eggs or pieces of fried white fish.
• Kaffir lime leaves: the grated zest of half a lime.