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Pinang Sambal Shrimp

10 small dry red chilies, chopped (available at Asian markets)
3 medium red onions, peeled and chopped
A 1-inch piece of galangal, peeled and chopped (available at Asian markets)
5 cloves garlic, peeled and chopped
A 1 1/2-inch piece of lemongrass, white part only (available at Asian markets)
3-4 candlenuts (available at Asian markets)
1/2 C. vegetable oil
8 curry leaves (available at Asian markets)
2 T. brown sugar
2 T. white sugar
1 t. salt
1 T. soy sauce
3 T. thick coconut milk (available at Asian markets)
4 T. fresh lime juice
1 lb. medium-sized shrimp, peeled and deveined

In a food processor, blend the chilies, onions, galangal, garlic, lemongrass, candlenuts and a little bit of the oil until they form a smooth paste. Heat the remaining oil in a large, heavy-bottomed saute pan over medium heat. Fry the paste for 8-10 minutes until fragrant, stirring constantly. Add the curry leaves and cook for 3 minutes, stirring. Add the brown sugar, white sugar, salt, soy sauce and coconut milk and bring to a boil. Add lime juice and shrimp. Lower the heat and simmer for 5 minutes until shrimp are cooked. Serve with cooked rice.

Makes 4 servings.


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