Ingredients with Measurements:
- 1 cup roasted peanuts
- 5 red chilies, seeded and chopped
- 3 garlic cloves, chopped
- 1 tablespoon tamarind paste
- 1 tablespoon palm sugar
- 1 teaspoon salt
- 1/4 cup water
- 1 tablespoon vegetable oil
- 1/2 pound shrimp, peeled and deveined
- 1 cup sliced mushrooms
Special Equipment Needed:
- Food processor or blender
Step-by-Step Instructions:
1. In a food processor or blender, pulse the roasted peanuts until they are finely ground. Set aside.
2. In the same food processor or blender, combine the red chilies, garlic, tamarind paste, palm sugar, salt, and water. Blend until smooth.
3. Heat the vegetable oil in a large skillet over medium-high heat. Add the shrimp and cook until pink and cooked through, about 3-4 minutes. Remove from the skillet and set aside.
4. In the same skillet, add the sliced mushrooms and cook until tender, about 5 minutes.
5. Add the blended chili mixture to the skillet and cook for 2-3 minutes, stirring occasionally.
6. Add the ground peanuts to the skillet and stir to combine.
7. Add the cooked shrimp back to the skillet and stir to combine.
8. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 19g
- Carbohydrates: 15g
- Protein: 24g
Substitutions for ingredients:
- Roasted peanuts can be substituted with roasted cashews or almonds.
- Red chilies can be substituted with jalapenos or Thai bird's eye chilies.
- Tamarind paste can be substituted with lime juice.
- Palm sugar can be substituted with brown sugar.
Variations:
- Sambal Kacang can also be made with chicken or beef instead of shrimp.
- Vegetarians can substitute the shrimp with tofu or tempeh.
Tips and Tricks:
- To make the dish spicier, add more red chilies.
- To make the dish less spicy, remove the seeds from the red chilies before blending.
- Sambal Kacang can be made ahead of time and stored in the refrigerator for up to 3 days.
Storage Instructions:
- Store leftover Sambal Kacang in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat leftover Sambal Kacang in a skillet over medium heat until heated through.
Presentation Ideas:
- Serve Sambal Kacang in a bowl with a sprinkle of chopped cilantro on top.
Garnishes:
- Chopped cilantro
Pairings:
- Serve Sambal Kacang with steamed rice or noodles.
Suggested Side Dishes:
- Stir-fried vegetables
- Grilled corn on the cob
Troubleshooting Advice:
- If the Sambal Kacang is too thick, add a little more water to thin it out.
Food Safety Advice:
- Make sure to cook the shrimp and mushrooms thoroughly before adding them to the skillet.
Food History:
- Sambal Kacang is a traditional Indonesian dish that is often served as a condiment or dipping sauce.
Flavor Profiles:
- Spicy, sweet, and nutty
Serving Suggestions:
- Serve Sambal Kacang as a main dish or as a condiment for grilled meats or vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian