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Ingredients
- Serves 2-4 people
1 kg shrimp
7 g salt
15 g garlic
2 limes, juiced
600 ml cooking oil
Ground Sambal Basil (A)
50 g big red chili
25 g curly red chili
15 g turmeric
15 g garlic
20 g shallots
1 red tomato, cut into 1 cm cubes
1 lemongrass
15 g galangal
2 bay leaves
2 kaffir lime leaves
10 g chicken stock powder
12 g sugar
4 g salt
100 ml water
Complementary:
1 spring onion, thinly sliced
40 g green cayenne pepper
80 g basil
Udang Masak Kemangi (Shrimp with Sambal Basil)
Udang Masak Kemangi includes chili and basil leaves and this will tickle your senses with aromatic delight. The crunchy texture of the shrimp, plus the fragrant and spicy aroma of the basil sauce makes this a delicious side dish to go with warm white rice. Perfect for a family meal.
- Easy
- 30 min
- 20 min
- 10 min
- 1 steps
- 20 Ingredients
- Easy
- 1 steps
- 20 Ingredients
- 30 min
- 20 min
- 10 min
Instructions
-
Making Shrimp with Basil
Clean the shrimp, drain and pat dry. Then marinate with salt, garlic and lime juice. Let stand for 15 minutes.
Heat the oil in a pan over medium heat and fry the shrimps until cooked and reddish in color. Set aside.
To make the basil chili, blend ingredients (A).
Heat up a little bit of the oil from frying the shrimps and saute the ground spices over medium heat together with lemongrass, galangal, bay leaves, and kaffir lime leaves. Cook until oil begins to separate from the spice paste. Add the shrimp and stir to mix well.
Add the red tomatoes (optional) ,chicken powder, sugar, salt, and water.
Stir fry until well mixed, and add the basil leaves, spring onion and green cayenne pepper. Stir again. Turn off the heat.
Plate and Serve!
Prepare a serving plate. Arrange the basil cooked shrimps on the plate and drizzle with the basil sauce. Serve with warm rice.
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Ingredients
- Serves 2-4 people
-
1 kg shrimp
7 g salt
15 g garlic
2 limes, juiced
600 ml cooking oil
Ground Sambal Basil (A)
50 g big red chili
25 g curly red chili
15 g turmeric
15 g garlic
20 g shallots
1 red tomato, cut into 1 cm cubes
1 lemongrass
15 g galangal
2 bay leaves
2 kaffir lime leaves
10 g chicken stock powder
12 g sugar
4 g salt
100 ml water
Complementary:
1 spring onion, thinly sliced
40 g green cayenne pepper
80 g basil
Nutrition
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