Shrimp (or Mussels) in Padang Sauce
shrimp in spicy Indonesian Padang sauce
Ingredients
- 400 g shrimp
- 20 g vegetable oil
- 100 g shallot
- 20 g garlic
- 15 g ginger
- 30 g red chili
- 20 g tomato paste
- 200 g canned tomatoes
- 160 g coconut milk
- 80 g water
- 12 g fish sauce
- 20 g oyster sauce
- 10 g brown sugar
- 3.2 g salt
- 15 g lime juice
Method
- 1. Blend or finely mince the shallot, garlic, ginger, and red chili. Heat the oil in a wide skillet over medium heat. Cook the aromatics for 4–5 min until softened, then stir in the tomato paste for 1 min.
- 2. Add the canned tomatoes, coconut milk, water, fish sauce, oyster sauce, brown sugar, and salt. Simmer uncovered for 8–10 min until the sauce thickens enough to coat a spoon.
- 3. Choose your seafood: for shrimp, add the peeled shrimp and simmer for 3–4 min, turning once, until opaque and just cooked. For mussels, add cleaned, debearded mussels, cover, and steam for 5–7 min, shaking the pan once, until the shells open. Discard any mussels that stay closed.
- 4. Remove from the heat and stir in the lime juice. Serve immediately with rice.