LEMONGRASS-SHALLOT SAMBAL
Provided by James Oseland
Categories Condiment/Spread Sauce Citrus Onion No-Cook Lime Hot Pepper Shallot Lemongrass
Yield Makes about 1/3 cup
Number Of Ingredients 6
Steps:
- 1. Cut off the hard, brown bottom end and the bristly, greenish top of the lemongrass stalk, which will leave you with a pale, white-and-lilac piece approximately 5 inches long. Discard the tough outer layers. Slice the lemongrass very thinly, then chop the slices as finely as you can - using a very sharp knife will help you enormously. Chopping lemongrass this thoroughly may take a few extra minutes, but it should be the consistency of sand by the time you've finished prepping it. Transfer the lemongrass to a bowl. Make sure that the chiles and shallots are chopped just as finely. Add the chiles, shallots, oil, lime juice, and salt to the bowl. Stir well to combine. Taste again, and add a pinch more salt if needed.
- 2. Transfer to a small serving bowl for guests to spoon from directly and let rest for 10 minutes before eating to allow the flavors to meld.
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.
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.:)
Provided by Manami
Categories Fruit
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- SAMBAL::.
- Combine 6 Thai bird chiles (or 2 serrano or jalapeño chiles) and next 12 ingredients (through black pepper) 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.(* Can be made 1 day ahead).
- Cover sambal and chill.
- SHRIMP:.
- Whisk lime juice, 3 tablespoons oil, and 2 tablespoons sambal in small bowl. (**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.
- E N J O Y !
Nutrition Facts : Calories 392.6, Fat 15.8, SaturatedFat 2.3, Cholesterol 345.6, Sodium 925.8, Carbohydrate 13.7, Fiber 0.6, Sugar 1.7, Protein 47.6
LEMONGRASS SAMBAL
Number Of Ingredients 13
Steps:
- 1. Place the lemongrass, shallots, garlic, chile, tomato with its juices, the ginger, turmeric, and palm sugar in a food processor. Process to a coarse paste. Add the Tamarind Water, sweet soy sauce, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Process to blend.2. Heat the oil in a wok or frying pan over medium heat. Add the lemongrass mixture. Cook, stirring with a wooden spoon, until lightly browned and very fragrant, about 10 minutes. Season to taste with additional salt and pepper. Cool to room temperature before serving. This delicious sambal will keep, tightly covered in the refrigerator, for up to 1 week.Makes about 1 1/4 cups enough to serve 4 to 6
Nutrition Facts : Nutritional Facts Serves
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