Thursday, August 2, 2012

Sambal Belacan Shrimps with Onion, Egg, Cucumber and Peanut

This is one of my husband's favourite shrimp dish.  For him shrimps or prawns are either steam or fry with chili.  Whenever we ordered prawn/shrimp, then for sure he would say "chili prawn."

For this recipe, the shrimps are cooked with sambal belacan paste, with some lime juice and sugar added.  Served with hard boiled egg, sliced cucumber and peanuts, just like nasi lemak.

300g medium/large size shrimps, shelled and deveined
2 onions, sliced
3 tbsp sambal belacan paste (for recipe, click here)
1 tsp fresh lime juice
1/2 tbsp sugar
Salt to taste
2 tbsp cooking oil
2 hard boiled eggs, halved
Cucumber, sliced
toasted, unsalted peanuts
Serves 2

                                                               Sambal belacan paste

1. Heat cooking oil in a pan over medium heat.  Add in the onions and have a quick stir.  Add the sambal paste, lime juice and sugar and stir until fragrance.
2. Pour in the shrimps immediately and  cook for 1 to 2 minutes depending on the size of the shrimps.  Take care not to overcook the shrimps.  Season with salt.
3.  Serve immediately with plain rice, hard boiled eggs, cucumber and peanuts!  Or simply serve on a serving dish with plain rice and other Asian dish.


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