Spicy Sambal Chicken and Shrimp Recipe
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Category
Main Dish
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Cusine
American
What do you need?
How to make?
Ingredients
6 dry red hot chilies
4 to 5 red Thai bird chilies, tops trimmed
6 medium shallots, peeled and quartered
6 medium cloves garlic, peeled
1 1/2-inch piece galangal , quartered
4 tablespoons vegetable oil, divided
Salt
1 pound boneless, skinless, chicken breast, cut into 1 1/2-inch pieces
12 ounces shrimp, peeled and deveined
1 teaspoon belachan, optional
2 teaspoons tamarind pulp
1 teaspoon grated palm sugar
Steamed rice to serve on the side
Directions
Soak dry chilies in hot water for 15 minutes; drain. Place in food processor with Thai bird chilies, shallots, garlic, galangal , 2 tablespoons olive oil, and 1 teaspoon salt. Pulse to a fine, but not completely smooth paste, 6 to 10 pulses. Place chicken and shrimp in medium bowl and toss with 2 tablespoons chili mixture. Cover and chill for 1 hour. Heat remaining oil in wok or 12-inch nonstick skillet over medium heat. Add remaining sambal mixture, and belachan , and cook, stirring, until sambal is softened, golden, and becoming thick, about 5 minutes . Stir in tamarind and palm sugar. Add chicken to pan. Increase heat to medium-high and cook, stirring, for 2 minutes. Add shrimp and any accumulated juices to pan. Continue to cook, stirring, until both chicken and shrimp are cooked through, edges are caramelized, and sambal mixture is deep golden, 2 to 4 minutes more. Season to taste with salt. Serve with steamed rice on the side.