Tauco Udang Cabe Hijau - Shrimp and Green Chilies in Fermented Soy Bean Sauce
- 3 tablespoon oil
- 1 lemongrass (Indonesian: sereh), bruised and knotted
- 2 bay leaves (Indonesian: daun salam)
- 500 gram green anaheim chilies (Indonesian: cabe besar hijau), thinly sliced diagonally (*)
- 100 gram green nightshade/pea eggplants (Indonesian: leunca), washed and drained
- 2 tablespoon fermented soy bean (Indonesian: tauco)
- 1 tablespoon sugar, or to taste
- 1/2 teaspoon salt, or to taste
- 1 cup water
- 1 tomato, cut into small pieces
- 250 gram shrimps (Indonesian: udang), peeled and deveined, leave the tails intact
- Grind the following into spice paste
- 50 gram shallots (Indonesian: bawang merah)
- 25 gram garlic (Indonesian: bawang putih)
- 5 red cayenne chilies (Indonesian: cabe keriting merah)
- 1 inch ginger (Indonesian: jahe)
- 1 inch galangal (Indonesian: lengkuas)
- Heat oil and sauté spice paste, lemongrass, and bay leaves until fragrant. About 4 to 5 minutes.
- Add green chilies and green nightshade, stir and mix well. Cook until the chilies start to wilt.
- Add fermented soy bean, sugar, salt, and water. Bring to a boil. Cook until the chilies are soft, but still intact and not falling apart. Adjust salt and sugar at this stage.
- Add tomatoes and cook for another 30 seconds.
- Add the shrimps and cook only until the shrimps turn pink. Quickly turn off heat, and transfer to a serving plate. Serve immediately with steamed white rice.
- (*) You can remove the seeds if you want a totally non spicy dish, though with this type of chili, it is most likely unnecessary.
Another great recipe by https://dailycookingquest.com.