Sambal Goreng Kentang Udang
(sahm-bahl go-reng ken-tahng oo-dahng)
Kumpul Keluarga: Weekend Gatherings and Holidays
If you grew up in an Indonesian household, the smell of sambal goreng frying on the stove means one thing: family is coming over. A masterclass in balance, it cuts the earthy sweetness of palm sugar against the gentle heat of red chilies, rich coconut milk, and plump shrimp. The grandmother’s secret here isn't a mystical ingredient, but patience—a technique called pecah minyak, where the spice paste is fried until the oil bleeds out, killing the raw bite of the alliums. To pull it off on a busy weeknight in America, we skip the mortar and pestle, blending the aromatics with oil to jumpstart the sizzle the second they hit the pan.
Before you start
Bruise your aromatics.
Smacking the lemongrass and galangal coins with the back of your knife, and lightly tearing the lime leaves, releases their volatile essential oils so they can properly perfume the sauce.
Ingredients
- Russet or Yukon Gold potatoes1 1/2 lb
- neutral oil2 cup
- medium shrimp1/2 lb
- red Fresno chilies4 large
- Thai bird's eye chilies1 to 3 small
- American shallot1 large
- garlic4 large cloves
- macadamia nuts4 med
- Roma tomato1 small
- Thai shrimp paste or belacan1 tsp
- neutral oil3 tbsp
- lemongrass1 med stalk
- makrut lime leaves3 med
- Indonesian bay leaves2 med
- galangal1 med piece
- canned full-fat coconut milk1/2 cup
- dark brown sugar1 tbsp
- tamarind concentrate1 tsp
- mushroom or chicken bouillon1 tsp
- kosher salt1 tsp
Method
- 01
Deep-fry the potatoes until golden and crisp.
Searing them prevents the potatoes from turning into a mushy stew later. Heat about a half-inch of neutral oil in a wide skillet or wok over medium-high heat, frying the cubed potatoes in an even layer for 8 to 10 minutes. Remove with a slotted spoon to drain on paper towels, then carefully pour out all but two tablespoons of the oil from the skillet.
- 02
Blend the spice paste with oil instead of water.
Throw the Fresnos, Thai chilies, shallot, garlic, macadamia nuts, tomato, shrimp paste, and the three tablespoons of raw oil into a blender. Blitz until it forms a smooth, vibrant red paste; the oil prevents splattering and dramatically cuts down your cooking time.
- 03
Sauté the aromatics until the oil breaks.
Heat the reserved two tablespoons of oil in the skillet over medium. Pour in the blended paste and toss in the knotted lemongrass, lime leaves, bay leaves, and galangal. Stir frequently for 5 to 7 minutes until the paste darkens to a brick red and the oil visibly pools at the edges—a crucial technique known as pecah minyak that cooks out the raw bite of the alliums.
- 04
Build the sauce and cook the shrimp.
Add the shrimp and toss for about two minutes, just until they begin to turn pink. Pour in the coconut milk, brown sugar, tamarind mixture, and bouillon. Scrape up the caramelized bits from the bottom and let the sauce bubble and reduce for 3 to 4 minutes until it thickens. Taste and adjust the salt as needed.
- 05
Fold in the crispy potatoes and serve.
Add the potatoes back to the wok and gently toss for one minute so they are lacquered in the rich coconut sambal without losing their structure. Fish out the lemongrass, galangal, and whole leaves before serving immediately with warm jasmine rice.
Notes
Make the base paste in bulk.
To make weeknights completely bulletproof, blend the shallots, garlic, chilies, and nuts with oil on a Sunday and sauté until the oil breaks. Store this bumbu dasar in an airtight jar in the fridge for up to two weeks, dropping a few tablespoons into the pan whenever you need a quick meal.
Swap the protein.
If shrimp isn't your speed, the exact same method applies beautifully to fried tofu cubes, chicken liver and gizzards, or hard-boiled quail eggs.
Bring the funk.
For a truly authentic holiday spread, toss in a half cup of halved stinky beans (petai) at the exact same time you add the shrimp.