This recipe for Shrimp Sambal is from a slender Good Housekeeping cookbook called
Foods With Foreign Flavor, originally published in 1967 with a reissue in 1971. There are about 60 pages of offerings from various parts of the world, but the recipes were "adapted to American kitchens and American tastes," so sometimes the substitutions seem a little curious. From "East India" comes this simplified but still perhaps tasty Shrimp Sambal appetizer. A sprinkle of curry powder might be better than paprika, though -- paprika was probably one of those American kitchen adaptations made just because paprika was a more commonly used spice then.
Shrimp Sambal
1 tablespoon peanut oil
1/8 teaspoon crushed red pepper
2 tablespoons peanut butter
1 small onion, minced
1 ¼ teaspoon salt
24 shrimp, shelled and deveined
1 teaspoon granulated sugar
3 tablespoons water
Day Before:
1. In skillet, heat peanut oil; add crushed red pepper, peanut butter, onion and salt; cook until mixture bubbles.
2. Then add shrimp, sugar and water; simmer, stirring often, about 5 minutes or until shrimp are cooked. Refrigerate.
At Serving Time:
Serve cold, sprinkled with paprika, if desired. Makes 12 rijsttafel servings.
