Ingredients with Measurements:
- 1 lb. shrimp, peeled and deveined
- 2 tbsp. vegetable oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tsp. ginger, grated
- 2 red chili peppers, sliced
- 1 tsp. turmeric powder
- 1 tsp. salt
- 1 tsp. sugar
- 1 cup coconut milk
- 1 tbsp. tamarind paste
- 2 tbsp. chopped scallions
- 2 tbsp. chopped cilantro
Special Equipment Needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-Step Instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chopped onion, minced garlic, grated ginger, and sliced chili peppers. Cook for 2-3 minutes until the onion is translucent and the garlic is fragrant.
3. Add the turmeric powder, salt, and sugar. Stir well to combine.
4. Add the peeled and deveined shrimp to the skillet. Cook for 3-4 minutes until the shrimp turns pink.
5. Pour in the coconut milk and tamarind paste. Stir well to combine.
6. Reduce the heat to medium-low and let the sauce simmer for 5-7 minutes until it thickens.
7. Garnish with chopped scallions and cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for sautéing and simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 16g
Protein: 19g
Carbohydrates: 7g
Fiber: 1g
Sugar: 3g
Sodium: 620mg
Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu.
- Red chili peppers can be substituted with green chili peppers or jalapeños.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add diced tomatoes for a more tangy flavor.
- Add sliced bell peppers for a more colorful dish.
- Add sliced mushrooms for a more earthy flavor.
Tips and Tricks:
- Make sure to devein the shrimp properly to avoid any gritty texture.
- Adjust the amount of chili peppers according to your spice preference.
- Use fresh coconut milk for a richer flavor.
Storage Instructions:
Refrigerate any leftovers in an airtight container for up to 3 days.
Reheating Instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the shrimp saksang with steamed rice and garnish with chopped scallions and cilantro.
Garnishes:
Chopped scallions and cilantro
Pairings:
Steamed rice, naan bread, or roti
Suggested Side Dishes:
Cucumber salad, green beans, or roasted vegetables
Troubleshooting Advice:
- If the sauce is too thin, let it simmer for a few more minutes until it thickens.
- If the sauce is too thick, add a splash of water or coconut milk to thin it out.
Food Safety Advice:
- Make sure to cook the shrimp thoroughly to avoid any foodborne illnesses.
- Store any leftovers in the refrigerator promptly.
Food History:
Saksang is a traditional Batak dish from North Sumatra, Indonesia. It is usually made with pork, but this recipe uses shrimp instead.
Flavor Profiles:
Savory, spicy, tangy, and slightly sweet
Serving Suggestions:
Serve hot with steamed rice and garnish with chopped scallions and cilantro.
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Region: Indonesian