Spicy Shrimp Sauce Anjani

Ingredients for 3 servings:

• 4 m.-large tomato(s), fully ripe
• 2 Pepper, red, long
• ½ onion(s), brown
• 3 m.-sized garlic cloves, fresh
• 2 small chili peppers, red
• 10 g shrimps, dried
• 3 tbsp sugar
• 300 g water
• e.g. instant chicken broth
• 1 tbsp fish sauce, light
• 1 tsp tapioca flour
• 10 g butter
• e.g. Dill, fresh
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Used in noodle and shrimp dishes. Recipe from Lombok, Indonesia. Original title: Saus udang pedas ala Anjani.

Wash the tomato, remove the stem, and halve lengthwise, removing the green and white core. Halve each half lengthwise and then cut into thirds crosswise. Wash the red chili pepper and cut crosswise into approximately 1 cm wide pieces. Leave the seeds on and discard the stems. Halve the onion, trim both ends, peel, and roughly chop. Trim both ends of the garlic cloves, peel, and halve. Wash the small red chilies, trim the stems, and discard. Place the prepared ingredients and the remaining ingredients in a blender and blend on high for 1 minute until smooth. Pour the puree into a saucepan and simmer for 10 minutes. Remove from the heat, let cool slightly, and then strain through a sieve. Return to the pan, season to taste, and bring to a boil. Mix the fish sauce with the tapioca flour and stir in the mixture and the butter to the sauce. Garnish and serve as a side dish. Or freeze in portions and use as needed.