Sambal Tauco Udang Cabe Ijo (Shrimp with Bean Paste and Green Chili)

Sambal Tauco Udang Cabe Ijo (Shrimp with Bean Paste and Green Chili)

Course: Entree
Cuisine: Indonesian Chinese
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes
Servings: 4 servings
Author: Marvellina
Learn how to make my mom's super delish sambal tauco udang. It's savory, sweet, aromatic, and spicy. Just make sure you have extra rice!
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Ingredients

  • 2 Tbsp cooking oil divided
  • 15-20 Stink beans/petai optional
  • 15-20 fresh long green chilis like serrano. I use 1/2 lb (450 gr) of Jalapeno peppers stemmed, seeded and cut into strips
  • 4 red Thai chili stemmed, seeded and cut into strips
  • 1 large tomato quartered
  • 500 gr shrimp 1 1/2 lbs, peeled and deveined
  • 1/3 cup hot water
  • 350 gr extra firm tofu about 12 oz, cut into bite-size cubes

Aromatics:

  • 5 shallots peeled and thinly sliced, or use 1 small purple onion
  • 3 cloves garlic peeled and minced
  • 1 inch fresh galangal or use 1 Tbsp galangal powder

Seasonings:

Instructions

  • Preheat about 1 Tbsp of oil and pan fry the tofu until golden brown on all sides. You may skip this if you want, but I like it pan-fried before adding to the mixture below
  • Heat oil in a wok or skillet. Briefly fry the stink beans until fragrant, about 2 minutes. Remove from the wok or skillet and set aside. Add galangal and stir fry for another minute. Add shallots, garlic, tauco and stir fry for about 3 minutes or until fragrant and soft
  • Add both green and red chili, stir fry for another minute. Add the shrimp and stir fry until they started to turn pink. Add hot water and bring to a boil. Add the tofu pieces, petai, and sugar. Have a taste. The final taste should be savory with some sweetness. Adjust by adding more tauco if it's not salty enough to your taste
  • Remove from the heat and serve immediately with a rice or lontong

Video