准备

做雷帕：

• Cut all the dried chiles into 4 or 5 pieces each with scissors; shake out the seeds. Put the chiles in a small saucepan and cover with water. Bring to a boil and reduce the heat, simmering until the chiles are soft and flexible, about 3 minutes. Drain the chiles, reserving the water. Put the chiles in a blender.
• Trim off the root and top section of the lemongrass, leaving a 5- to 6-inch section of bottom stem. Remove the fibrous outer layers until you reach the tender white core. Smash this core with the side of a knife to flatten it slightly. Cut it in half lengthwise and then slice crosswise into thin pieces.
• 将柠檬草，姜，杏仁，葱，大蒜，鱼露，新鲜辣椒和3汤匙保留的辣椒水加入搅拌机。将其融合到光滑的泥中，再加上几汤匙辣椒水，或者如果需要的话，总计多达1/2杯，以促进混合。

在Rempah中煮虾：

• 用中火加热不粘锅或炒锅或大炒锅2分钟。加入油并旋转以覆盖锅。将Rempah刮入锅中，轻轻油炸，用木勺连续搅拌，直到将油和Rempah混合并乳化，约1分钟。继续煎炸，偶尔搅拌，直到混合物变黑并变稠到3至5分钟的稀饭稠度。（如果您在搅拌机中添加了多余的水，则可能需要更长的时间才能变稠。）REMPAH应分离，表面上有红色的油珠。
• 增加了heat to medium-high and add the shrimp and onions. Fry them, tossing and flipping frequently, until the shrimp feel firm to the touch and the onions are crisp-tender, 3 to 5 minutes. Add the tomato, sugar, salt, and lime juice, stirring and cooking just long enough to mix and to heat the tomato wedges without breaking them apart.

Serve with steamed rice.