Almost any type of seafood, meat, or vegetable is superb cooked in a sambal, the fiery spice mixture that is a mainstay of Malay cooking.

　　Can be prepared in 45 minutes or less.

　　

Ingredients

Makes 4 Servings

　　

For sambal paste

3 small dried red chilies such as cayenne or 1 1/2 teaspoons dried hot red pepper flakes

　　a 1-inch piece fresh gingerroot, peeled

　　6 garlic cloves

　　2 candlenuts or 4 macadamia nuts

　　1 1/2 teaspoons ground cumin

　　1/2 teaspoon turmeric

　　1 1/2 pounds large shrimp (about 30)

　　1 1/2 medium red onions

　　2 tablespoons corn or safflower oil

　　1 cup well-stirred canned unsweetened coconut milk

　　1 tablespoon packed light brown sugar

　　1 tablespoon salt

　　2 tablespoons fresh lime juice, or to taste

　　Accompaniment: steamed rice

　　

Make sambal paste:

Step 1

To a food processor with motor running add sambal paste ingredients, 1 at a time through feed tube, and purée mixture to a paste.

　　

Step 2

Shell shrimp, leaving tail and connecting shell segment intact, and devein. In a colander rinse shrimp and drain well. Halve onions lengthwise and cut halves lengthwise into julienne strips.

　　

Step 3

Heat a large heavy skillet over moderately low heat until hot. Cook sambal paste in oil, stirring, until fragrant, about 5 minutes. Add onions and cook, stirring, until softened. Stir in coconut milk, brown sugar, and salt and bring to a boil. Add shrimp and lime juice and cook over moderate heat, stirring occasionally, until shrimp are just cooked through, about 5 minutes.

　　

Step 4

Divide shrimp sambal among 4 plates and serve with rice.