Ingredients
-
-
6
-
1 1/2
-
1/4
-
3
-
6
-
4
-
2
-
2
-
1 1/2
-
1
-
1
-
1
-
1/2
-
2
Directions
Grilled Shrimp With Fiery Lemongrass-Chile Sambal, Steve Raichlen visited 53 countries (6 or 7 continents – if you include the occasional barbcue obsessed scientist stationed in Antartica) on a quest to get to the heart of the most universal cooking method grilling over an open flame Most countries have evolved their unique grills, rubs, marinades, grilling techniques, and styles of barbecue & that way, the country grills say a lot about its culture True, a lot of great grilling takes place on Third World street corners, but you can also find some pretty amazing barbecue at luxury resorts This comes from the hotel Amandari in Indonesia, which is built right into a rice paddy near the artist town of Ubud in Bali Dinner began with a Balinese welcome dance performed by local children They dined at a table for two strewn with rose petals in an open pavilion facing a lily pond There was a team of chefs that cooked for them alone, on portable grills over charcoal (the best way for excellent flavor!) The succesion of dishes revealed Balinese cooking in all its polymorphic glory A profoundly complex cuisine only hinted at in the food at your typical street-corner stall, Bon Appetit Magazine, July 2009 edition The shrimp is grilled with an aromatic paste of lemongrass, ginger, turmeric, chile peppers & paprika There is a 15-30 minute marinating time not included :), I tried this recipe when I saw it in Bon Appetit, and it was great It’s easy to make, takes some time to prepare the sambal ( would say the prep time is more like an hour, with gathering all the ingredients, processing and then simmering the sambal and making the marinade for the shrimp, but the marinade for the shrimp was great There was plenty of the sambal, too I put the shrimp on bamboo skewers which I have soaked in water for 30 minutes used veined peeled tail-on shrimp which I bought frozen This was our favorite grilled shrimp recipe of the summer!, Steve Raichlen visited 53 countries (6 or 7 continents – if you include the occasional barbcue obsessed scientist stationed in Antartica) on a quest to get to the heart of the most universal cooking method grilling over an open flame Most countries have evolved their unique grills, rubs, marinades, grilling techniques, and styles of barbecue & that way, the country grills say a lot about its culture True, a lot of great grilling takes place on Third World street corners, but you can also find some pretty amazing barbecue at luxury resorts This comes from the hotel Amandari in Indonesia, which is built right into a rice paddy near the artist town of Ubud in Bali Dinner began with a Balinese welcome dance performed by local children They dined at a table for two strewn with rose petals in an open pavilion facing a lily pond There was a team of chefs that cooked for them alone, on portable grills over charcoal (the best way for excellent flavor!) The succesion of dishes revealed Balinese cooking in all its polymorphic glory A profoundly complex cuisine only hinted at in the food at your typical street-corner stall, Bon Appetit Magazine, July 2009 edition The shrimp is grilled with an aromatic paste of lemongrass, ginger, turmeric, chile peppers & paprika There is a 15-30 minute marinating time not included 🙂
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Steps
|
1
Done
|
Sambal:: |
|
2
Done
|
Combine 6 Thai Bird Chiles (or 2 Serrano or Jalapeo Chiles) and Next 12 Ingredients (through Black Pepper) in Processor. |
|
3
Done
|
Using on/Off Turns, Blend Until Finely Chopped and Paste Forms. |
|
4
Done
|
If Spicier Sambal Is Desired, Add More Chopped Chiles to Taste and Blend Again Until Paste Forms. |
|
5
Done
|
Transfer Sambal to Small Bowl. |
|
6
Done
|
Heat 2 Tablespoons Oil in Heavy Large Saucepan Over Medium-High Heat. |
|
7
Done
|
Add Sambal and Cook Until Fragrant and Lightly Browned, Stirring Constantly and Adding More Oil by Tablespoonfuls If Mixture Is Dry, About 7 Minutes. |
|
8
Done
|
Add 1 Cup Water; Reduce Heat to Medium and Simmer Until Most of Water Is Absorbed but Mixture Is Still Creamy, Stirring Often, About 4 Minutes. |
|
9
Done
|
Transfer to Small Bowl and Cool.(* Can Be Made 1 Day Ahead). |
|
10
Done
|
Cover Sambal and Chill. |
|
11
Done
|
Shrimp: |
|
12
Done
|
Whisk Lime Juice, 3 Tablespoons Oil, and 2 Tablespoons Sambal in Small Bowl. (**can Be Made 1 Day Ahead.). |
|
13
Done
|
Cover and Chill. |
|
14
Done
|
Rewhisk Marinade Before Using, Adding More Oil by Teaspoonfuls If Marinade Is Thick. |
|
15
Done
|
If Using Unpeeled Shrimp, Use Kitchen Scissors to Cut Shrimp Shell Along Rounded Back of Tail; Scrape Out Vein With Tip of Bamboo Skewer or Tip of Small Knife. |
