Marinated Shrimp

Marinated Shrimp

Belimbing wuluh are small, sour carambola fruits which grow abundantly in house gardens throughout Indonesia and other parts of Southeast Asia. They add a delicious tang to this North Sumatran salad, although tamarind may also be used instead.

Ingredients:

11/2 lbs (700 g) large fresh shrimp 
4 cups (1 liter) water 
2 red finger-length chilies, deseeded 
4 shallots, peeled 
2 belimbing wuluh (carambola), or 
2 tablespoons tamarind juice
Sprigs of fresh parsley or coriander leaves (cilantro), to garnish 
Bottled sweet chili sauce, to serve

1. Bring the shrimp and water to a boil in a large saucepan. Immediately reduce the heat and simmer until the shrimp turn pink, 2 to 3 minutes. Quickly drain and plunge the shrimp into a basin of iced water for 30 seconds to stop the cooking. Drain, peel and devein the shrimp. Transfer to a serving platter and set aside. 
2. Grind the chilies, shallots and belimbing or tamarind juice to a smooth paste in a mortar or blender, adding a little lime or lemon juice for a more sour taste if desired. Set aside. 
3. Add the ground paste to the shrimp and toss gently until well coated. Garnish with parsley or coriander leaves (cilantro), and serve with a small bowl of sweet chili sauce on the side. 

Serves 4 to 6            Preparation time: 20 mins            Cooking time: 5 mins