Spicy Sambal Chicken and Shrimp Recipe

Name: Spicy Sambal Chicken and Shrimp Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 100 min
Yield: 3
Ingredients: 6 dry red hot chilies (such as chile de arbol or Thai bird); 4 to 5 red Thai bird chilies, tops trimmed; 6 medium shallots, peeled and quartered; 6 medium cloves garlic, peeled; 1 1/2-inch piece galangal (or ginger), quartered; 4 tablespoons vegetable oil, divided; Salt; 1 pound boneless, skinless, chicken breast, cut into 1 1/2-inch pieces; 12 ounces shrimp, peeled and deveined (tails left on); 1 teaspoon belachan, optional (see note); 2 teaspoons tamarind pulp (or lime juice); 1 teaspoon grated palm sugar (or light brown sugar); Steamed rice to serve on the side

Notes: Belachan is fermented shrimp paste, a common ingredient in Southeast asian cooking. It can be found in stores that specialize in Southeast Asian ingredients. The small amount of this potent stuff is not overpowering in this dish and adds a layer of pungency, but it can be omitted if you'd like.

Spicy Sambal Chicken and Shrimp Recipe

Prep 5 mins

Cook 20 mins

Active 25 mins

Soaking and Marinating Time 75 mins

Total 100 mins

Serves 3 servings

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6 dry red hot chilies (such as chile de arbol or Thai bird)
4 to 5 red Thai bird chilies, tops trimmed
6 medium shallots, peeled and quartered
6 medium cloves garlic, peeled
1 (1/2-inch) piece galangal (or ginger), quartered
4 tablespoons vegetable oil, divided
Salt
1 pound boneless skinless chicken breast, cut into 1 1/2-inch pieces
12 ounces shrimp, peeled and deveined (tails left on)
1 teaspoon belachan, optional (see note)
2 teaspoons tamarind pulp (or lime juice)
1 teaspoon grated palm sugar (or light brown sugar)
Steamed rice to serve on the side

Soak dry chilies in hot water for 15 minutes; drain. Place in food processor with Thai bird chilies, shallots, garlic, galangal (or ginger), 2 tablespoons olive oil, and 1 teaspoon salt. Pulse to a fine, but not completely smooth paste, 6 to 10 pulses.
Place chicken and shrimp in medium bowl and toss with 2 tablespoons chili mixture. Cover and chill for 1 hour.
Heat remaining oil in wok or 12-inch nonstick skillet over medium heat. Add remaining sambal mixture, and belachan (if using), and cook, stirring, until sambal is softened, golden, and becoming thick, about 5 minutes (see note). Stir in tamarind and palm sugar.
Add chicken to pan. Increase heat to medium-high and cook, stirring, for 2 minutes. Add shrimp and any accumulated juices to pan. Continue to cook, stirring, until both chicken and shrimp are cooked through, edges are caramelized, and sambal mixture is deep golden, 2 to 4 minutes more. Season to taste with salt. Serve with steamed rice on the side.

Special equipment

wok or 12-inch nonstick skillet

Nutrition Facts (per serving)
842	Calories
27g	Fat
69g	Carbs
83g	Protein

Nutrition Facts
Servings: 3
Amount per serving
Calories	842
% Daily Value*
Total Fat 27g	35%
Saturated Fat 4g	19%
Cholesterol 368mg	123%
Sodium 1422mg	62%
Total Carbohydrate 69g	25%
Dietary Fiber 9g	33%
Total Sugars 27g
Protein 83g
Vitamin C 478mg	2,388%
Calcium 243mg	19%
Iron 7mg	39%
Potassium 2049mg	44%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.