BALINESE PRAWNS
If you have time for only one stop in Indonesia, Bali should be that stop. It is the island of temples, the island of gods, dances and festivities. This recipe from the Bali Beach Intercontinental Hotel on Sanur Beach, Bali back in the 1960's just says yum to me and I hope you enjoy it.
Provided by Member 610488
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a blender, combine ketchup, lemon juice, Worchestershire sauce, sambal ulek, green onions and basil leaves. Puree until well blended.
- Pour into mixing bowl and add shrimp. Stir well to coat. Cover and chill.
- Spoon shrimp cocktail into cold avocado halves. Garnish with lemon wedges. Serve well chilled.
Nutrition Facts : Calories 323.3, Fat 16.9, SaturatedFat 2.5, Cholesterol 172.8, Sodium 526.3, Carbohydrate 21.9, Fiber 8.6, Sugar 8, Protein 26.3
GRILLED SHRIMP WITH FIERY LEMONGRASS-CHILE SAMBAL
Steps:
- For sambal :
- Combine 6 Thai bird chiles (or 2 serrano or jalapeño chiles) and next 12 ingredients in processor. Using on/off turns, blend until finely chopped and paste forms. If spicier sambal is desired, add more chopped chiles to taste and blend again until paste forms. Transfer sambal to small bowl. Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add sambal and cook until fragrant and lightly browned, stirring constantly and adding more oil by tablespoonfuls if mixture is dry, about 7 minutes. 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. Transfer to small bowl and cool. DO AHEAD:Can be made 1 day ahead. Cover sambal and chill.
- For marinade and shrimp:
- Whisk lime juice, 3 tablespoons oil, and 2 tablespoons sambal in small bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewhisk marinade before using, adding more oil by teaspoonfuls if marinade is thick.
- 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. Place peeled or unpeeled shrimp in large glass baking dish. Brush shrimp all over with marinade. Allow shrimp to marinate at room temperature at least 15 minutes and up to 30 minutes.
- Meanwhile, prepare barbecue (medium-high heat). Brush grill rack with oil. Grill shrimp until just opaque in center, 2 to 3 minutes per side. Transfer shrimp to platter. Rewarm remaining sambal and serve alongside for dipping or for spooning atop shrimp.
- Ingredient tip:
- Unpeeled shrimp cook up more succulent and flavorful but are a bit messier to eat than peeled shrimp (which you can use, if you prefer). For ease of preparation, the seafood department at some supermarkets sells uncooked unpeeled shrimp that have already been deveined.
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