Still pretending to be in Indonesia today, as it's 40degrees and raining here.....
Sambal udang kecombrang. Sambal = chilli, udang = shrip, kecombrang = torch ginger. There's a lot of variations of sambal udang - this one was made using torch ginger flower, which I've had in my freezer forever.... It's really aromatic in a floral kind of way. The head on shrimp were deep fried which made the head and shell really crunchy, and really shrimpy! Plus I have a whole load of shrimp head fat oil now!
Torch ginger defrosting
And some kuih....
Shrimp head oil
