Indonesian Food Recipe

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

Ingredients:

1 ½ 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 (see our sambal recipe)

Springs of fresh parsely or coriander leaves (cilantro), to garnish

Bottled weet chili sauce, to serve

Cooking Directions:

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 3 0 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 amortar  or blender, adding a litte 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.

source: Authentic Recipes from Indonesian, Heinz von Holzen and Lother Arsana