Shrimps in Chili and Candlenut Gravy Recipe (Sambal Udang)

Ingredients :
500 g 1 tablespoon 3 tablespoons 2 125 cc 1 tablespoon Spices (ground) 8 10 2 cloves 6 1/2 teaspoon 1 teaspoon 1/2 teaspoon 1 tablespoon 1 teaspoon 1-2 teaspoons 5	Large shrimps, remove the head Lime juice Oil Salam leaves or bay leaves as substitute Water or thin coconut milk Thinly sliced orange peel Fried shallots Red chilies Bird's eye chilies Garlic Shallots Chopped turmeric Chopped ginger Shrimp paste (belacan) Sliced lemon grass Coriander, roasted Tamarind juice Candlenuts, roasted or fried Salt and brown sugar
Method : Knead the shrimps with lime juice and let it stand for 10 minutes. Heat oil and sauté ground spices and salam leaves until fragrant. Then pour in water or thin coconut milk. Bring to the boil, then add shrimps. Cook until the gravy has thickened. Garnish with fried shallots and orange peel. Serve hot.