Sambal udang kentang is another typical Indonesian sambal that might be one of several dishes to be served with rice. This is a particularly mild sambal, as one member in our current household has a low tolerance for spicy food despite growing up in Indonesia, but it could be enlivened with some additional chilies. It may seem surprising that potatoes would be featured in an Indonesian dish, but in fact, potatoes are quite popular in the archipelago, especially in Java and Sumatra, and are included in numerous dishes.
I used larger shrimp than the dish really calls for, simply because they were on sale and I had them on hand. I actually think medium large (36--40 per pound) or even smaller are better in a sambal. Whichever size you use, you want to adjust the cooking time so as not to overcook the shrimp. I served this with sambal goreng printil and steamed rice for an easy dinner.
Sambal Udang Kentang (adapted from The Indonesian Kitchen)
1 pound potatoes, peeled and cut into 1/2-inch cubes
1 pound shrimp, peeled and deveined
4 shallots, peeled and minced
3 cloves garlic, peeled and minced
1 TBS minced chili, or sambal oelek if fresh chili isn't available
salt, to taste
1/2 cup tomatoes, cut into 1/2 pieces
1/4 cup peanut oil
Heat the oil in a skillet over medium heat. Fry the potatoes until softened and cooked through. You don't want to brown them. Remove the potatoes from the oil and set aside. You can do this ahead of time and reserve the potatoes until you are ready to finish the dish and serve it.
Fry the shallots, garlic, chili, and salt in the oil until softened and fragrant. Add the shrimp and fry briefly, being careful not to overcook the shrimp. Stir in the tomatoes and potatoes and fry for two minutes more until heated through and covered with the spices. I prefer to serve and eat this hot, but it may also be eaten at room temperature (as it usually is in Indonesia).