Sambal Shrimp is one of my all time favourites, I liked it so much that I can basically have it all the time! I also love the combination of sambal shrimp on top of brinjal, two of my favourites foods in one dish, it is such a rice magnet.
The brinjal is from my garden though, makes this dish all the more yummy!
1 Chinese Brinjal/eggplant, Cut into 2 inches in length and slit into 4 sidewide
4-5 Medium size shrimp
1 medium size onion, cut into rings
2-3 tbsp of Sambal Tumis
Sugar and Salt to taste
1. Cut the brinjal and soak in water with 1/2 tsp of salt, this could help to keep the hue of color. Heat up 1/3 cup of oil and fry the brinjal until it is tender, this take about 5 minutes, do not need to deep fried it, it is more like blanching it in oil. Take it out drained and place on a plate.
2. Scoop access oil out from wok, leave around 1 tbsp of oil in the wok to cook 2-3 tbsp of Sambal Tumis, pour in 1/3 cup of water, bring to boil and cook until oil separated from the paste.
3. Add onion rings and shrimp, season with salt and sugar if needed, scoop the sambal and shrimp over brinjal.
Serve with steamy white rice!