According to some well-respected Food & Restaurant experts, bacon will become 2015’s forgotten food item. Supposedly the bacon pendulum is swinging from “Hot” to “Not”, as far as food trends go! Seriously? Who are “they” and more importantly, how do “they” know? I don’t have the answers to these questions, but I figured I’d better get a bacon recipe in before the death knell tolls for it.

I’ve been meaning to share a recipe for bacon-wrapped shrimp and this seemed like the perfect opportunity. Of course, this being Auria’s Malaysian (ahem, spicy!) Kitchen, we’ll take it up a few notches.

I have these friends here in Brooklyn – they are absolutely Sambal-crazy. That’s probably an understatement – they put my Hot Chilli Sambal on EVERYTHING.  I was at their house for dinner recently and found about five jars of it stashed in their larder. This recipe belongs to the sambal-obsessed lady of the house (you know who you are!) It’s super easy and yet incredibly tasty. The sambal adds heat and that savory ocean umami to the two incredibly succulent main ingredients  – put it all together and you’ve got a flavor party in your mouth. Your guests will love you, and your tastebuds will sing!

As far as sambal goes, my Hot Chilli Sambal is a slow- and low-cooked version that is made with fermented shrimp paste and dried shrimp. It’s made according to my Mum’s recipe and adds incredible flavor and heat to practically anything you put it on or in. If you’re curious about how it differs from the generic supermarket stuff, send me a note and I’ll explain the subtleties of sambal, why cooked is preferable to fresh, and how the different varieties are used in Southeast Asian cooking.