This is a popular Singapore Malay and Indonesian dish. My late mother used to make this dish with her nine ingredient homemade chilli paste. I used a little Korean chilli paste, i.e. Gojujang as substitute of my mother’s chilli paste.
1 tablespoon of Peanut Oil
1 Chopped Garlic
1 Chopped Shallots
2 pounds of Jumbo Shrimp with shell
1 cup of Tomato Ketchup
1 tablespoon of Gojujang (Korean chilli paste)
1 tablespoon of Lemon Juice
5 sprigs of chopped Cilantro
Heat up oil in frying pan, add chopped garlic and chopped shallots. Before the garlic and shallots turn golden brown, add in the jumbo shrimp (shell-on). When the shrimp is about 80 percent cooked or pink, add in tomato ketchup, gojujang and keep stir frying until the shrimp is cooked and the sauce is caramelized around the shrimp. Then add in lemon juice and chopped cilantro and stir them in.
Copyright 2012 From the Kitchen of Eloise