Belimbing wuluh are small, sour carambola fruits which grow abundantly in house gardens throughout Indonesia and other parts of Southeast Asia. They add a delicous tang to this North Sumatran salad, although tamarind may also be used instead.
700g large fresh shrimp
2 red finger-length chilies (deseeded)
4 shallots (peeled)
2 belimbing wuluh (carambola), or 2 tbsp tamarind juice
Sprigs of fresh parsley or coriander leaves (cilantro), to garnish
Bottled sweet chili sauce, to serve
1) Bring the shrimps and water to a boil in a large saucepan. Immediately reduce the heat and simmer for 2-3 minutes until the shrimp turns pink. Quickly drain and plunge the shrimps 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. Add 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.
4) Garnish with parsley or coriander leaves (cilantro), and serve with a small bowl of sweet chili sauce on the side.
Find your nearest Asian Store