Dayak-Style Shrimp (Kalimantan)
Recipe: #9481
May 06, 2013
Categories: Shrimp, Asian, Malaysian, Sunday Dinner, High Protein, No Eggs, Non-Dairy, Spicy, more
"Quick and simple Indonesian dish from Copeland Marks."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (265.7 g)
- Calories 185.9
- Total Fat - 7.5 g
- Saturated Fat - 1 g
- Cholesterol - 190.4 mg
- Sodium - 1585.5 mg
- Total Carbohydrate - 7.7 g
- Dietary Fiber - 0.3 g
- Sugars - 2.4 g
- Protein - 21.7 g
- Calcium - 129 mg
- Iron - 1.2 mg
- Vitamin C - 6.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Saute shrimp in 1 tablespoon oil over moderate heat for 2 minutes, then set aside.
Step 2
In small food processor, blend shallot, garlic, chiles, sugar, tamarind liquid, ginger, salt and tomato to form a paste.
Step 3
Heat remaining oil in pan, then stir-fry paste over moderate heat for 2-3 minutes.
Step 4
Add shrimp, cook 2 minutes more.
Step 5
Serve with rice. if desired.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Look for medium shrimp that are fresh and not frozen to get the best flavor.
- If you can't find tamarind paste, you can substitute with 1 tablespoon of lime juice.
- Substitute shrimp for chicken - Chicken is a great source of protein, and it can be a great alternative for those who don't eat seafood. It can also be cooked in the same way as the shrimp, making it a great substitution.
- Substitute olive oil for coconut oil - Coconut oil is a healthier option than olive oil, as it is composed of medium-chain fatty acids that are easier for the body to digest. It also has a milder flavor than olive oil, making it a great choice for this dish.
Lemongrass-Ginger Shrimp Substitute 1 tablespoon of freshly grated lemongrass for the gingerroot and reduce the amount of sugar to 1 teaspoon. Add 1 tablespoon of freshly grated ginger and 1 teaspoon of fish sauce when adding the shrimp.
Mango Salad: A light and refreshing side dish to balance out the spiciness of the Dayak-Style Shrimp. The sweet and tangy flavors of the mango provide a great contrast to the savory shrimp.
Coconut Rice: A perfect accompaniment to the Dayak-Style Shrimp, coconut rice is a delicious and fragrant side dish that complements the spiciness of the shrimp. The subtle sweetness of the coconut pairs perfectly with the savory flavors of the shrimp, creating a flavorful and balanced meal.
FAQ
Q: How long should I cook the shrimp for?
A: The shrimp should be cooked for a total of 4-5 minutes, 2 minutes when sautéing and 2-3 minutes when stir-frying with the paste.
Q: What ingredients do I need for the shrimp paste?
A: The ingredients for the shrimp paste include garlic, ginger, lemongrass, galangal, kaffir lime leaves, dried shrimp, tamarind paste, fish sauce, and palm sugar.
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Fun facts:
The Dayak people of Kalimantan are the largest indigenous group in the Indonesian island of Borneo. The Dayak-Style Shrimp dish is a traditional dish of the Dayak people, and is popular in the region.
This recipe was created by Copeland Marks, a renowned chef and author of many cookbooks. He is best known for his work in Asian cuisine, and his recipe for Dayak-Style Shrimp is a testament to his expertise in the field.