Hi, dear bloggers and food lovers, good morning! Do you guys like spicy food? Today’s menu is Padang shrimp sauce it's spicy and savory, perfect for the rainy season like this. Padang sauce is one of my favorite dishes, and it’s very easy to make. The aroma is wonderful and really whets your appetite. Just sauté the ingredients and add your favorite seafood—served with warm rice, it makes for a delicious lunch. Okay, let’s get right to it
Ingredients:
- 1 tbsp margarine
- 2 bay leaves
- 3 kaffir lime leaves
- 250 grams shrimp
- 100 grams ground chili
- 3 cloves shallots
- 1 clove garlic
- 1 spring onion
- 1/2 onion
- 1 tbsp chili sauce
- 1 tbsp tomato sauce
- 1/2 tbsp oyster sauce
- 1/2 tsp sugar
- 1 tsp salt
- 1 tsp garlic powder
- 300 ml water
- 1 egg
- 1 ear of corn
Instructions:
Melt the margarine in a saucepan, then sauté the aromatic spices: kaffir lime leaves and bay leaves until fragrant. Next, add the ground chili, garlic, and finely crushed shallots, and sauté until the spices are cooked through and fragrant. Once cooked, add half of the onion pieces and sauté briefly until fragrant.
Pour water into the saucepan, then add sugar, salt, and garlic powder, followed by chili sauce, tomato sauce, and oyster sauce. Stir until well combined. When the water begins to boil, cut the corn into 5 pieces, then put them in the sauce pan add then cook until the corn is tender and soft.
Once the corn has softened, add the white parts of the scallions, followed by the cleaned shrimp. Cook briefly until the shrimp begin to cook through, then add the green parts of the scallions and the remaining onion pieces to give the dish a crunchier texture when bitten into.
Once the shrimp are nearly cooked, crack 1 egg and beat it lightly, then pour the egg into the saucepan to thicken the sauce. Cook for a few more minutes, then turn off the heat. Serve the Padang Shrimp Sauce with warm rice, and it’s ready to enjoy.