Sambal is a very famous Southeast Asian condiment prepared with onion and chilies. There are various types of Sambals-some cooked,some raw,some salty and some sweet. This sambal is a spicy one,very similar with Indian palette.
Dry red chillies-3pcs
Blend onions, chilies and add ¼ cup water to fine paste.
Take oil in kadai, add the above paste,fry. It will start to bubble.
Turn the heat to medium low and fry the paste for another 15 minutes.
Turn the heat off, allow the sambal to cool. Refrigerate or freeze if not using within 2-3 weeks.
Sprinkle sugar on the shrimp and let it coat well. Marinade for 10 minutes. Rinse and drain.
Take a kadai,add oil, add onion,fry till pink in colour.
Add the sambal and fry for few seconds. Add the shrimp and fry for 2-4 minutes or until shrimp is cooked. Add salt to taste. If you like it ‘saucier’, add more sambal.
Serve hot with steamed rice.