Servings:four.

这个马来西亚stir-fry gets its flavor from aREMPAH, or spice paste. Usually the rempah would include a few hard-to-find ingredients, but I’ve made some substitutions so you’ll be able to get everything in a well-stocked supermarket. If you have access to authentic Malaysian ingredients, you can make the substitutions in the tip below.

亚搏手机版官方

For the spice paste:

1 large dried New Mexico or California red chile
2 dried chiles de árbol or cayenne chiles
2 stalks fresh lemongrass
1汤匙。切碎的新鲜生姜
2 tsp. slivered almonds
4 large shallots, coarsely chopped
4 to 5 cloves garlic, coarsely chopped
1 tsp. fish sauce
2 fresh red Fresno chiles or red jalapeños, seeded and sliced

For the shrimp:

1/3 cup corn oil or vegetable oil
1磅大虾（每磅26-30），被炮击，去除，冲洗和拍打干燥
1 medium onion, halved through the stem and cut lengthwise into 1/2-inch slices
2 small tomatoes, cored and cut through the stem end into 8 wedges
2 Tbs. granulated sugar
1 tsp. kosher salt
2 Tbs. fresh lime juice

Nutritional Sample Size based on four
Calories (kcal) : 340
脂肪卡路里（KCAL）：180
Fat (g): 21
饱和脂肪（G）：2
Polyunsaturated Fat (g): 9
Monounsaturated Fat (g): 9
Cholesterol (mg): 170
Sodium (mg): 900
Carbohydrates (g): 22
Fiber (g): 2
Protein (g): 20

Preparation

Make the rempah:

将所有干辣椒切成4或5片，每片剪刀；摇动种子。将辣椒放入一个小锅中，并用水盖。煮沸并减少热量，煮至辣椒柔软柔软，约3分钟。排干辣椒，预订水。将辣椒放入搅拌机中。
修剪柠檬草的根部和顶部，留下底部茎的5到6英寸部分。卸下纤维外层，直到到达嫩的白色芯。用刀的侧面砸碎这个核心，以稍微弄平它。将其切成一半，然后将其切成薄片。
Add the lemongrass, ginger, almonds, shallots, garlic, fish sauce, fresh chiles, and 3 tablespoons of the reserved chile water to the blender. Blend to a smooth purée, adding a few more tablespoons of the chile water, or up to 1/2 cup total if needed, to facilitate blending.

Cook the shrimp in the rempah:

Heat a nonstick wok or stir-fry pan or a large sauté pan over medium heat for 2 minutes. Add the oil and swirl to coat the pan. Scrape the rempah into the pan and fry gently, stirring continuously with a wooden spoon until the oil and rempah are blended and emulsified, about 1 minute. Continue frying, stirring occasionally, until the mixture darkens and thickens to a porridge consistency, 3 to 5 minutes. (If you added extra water to the blender, it may take longer to thicken.) The rempah should separate, with reddish beads of oil on the surface.
将热量增加到中高，并加入虾和洋葱。炸他们，经常扔和翻转，直到虾感觉坚硬，洋葱是酥脆的，3至5分钟。加入番茄，糖，盐和酸橙汁，搅拌和烹饪的时间足够长，可以混合并加热番茄楔子，而不会将它们分开。

与蒸米饭一起食用。

Tip

For a more authentic rempah, substitute chopped galangal for the ginger, 1/2 tsp. dried shrimp sauce (blachan) for the fish sauce, and two candlenuts, soaked for 10 minutes in lukewarm water, for the almonds.