Grilled Shrimp with Fiery Lemongrass-Chile Sambal

Grilled Shrimp with Fiery Lemongrass-Chile Sambal
Photo by Hans Gissinger

Ingredients

  • 4 cloves garlic
  • 1 ½ teaspoons salt
  • 1 cup water
  • 6 macadamia nuts
  • 2 tablespoons vegetable oil
  • 1 teaspoon ground coriander
  • 3 tablespoons (or more) vegetable oil
  • + 14 more ingredients
    • or jalapeño chiles (preferably red)
    • 6 (or more) Thai bird chiles
    • or 2 (or more) serrano chiles
    • ¼ cup fresh ginger
    • 1 bay leaf
    • 1 ½ cups shallots
    • 3 pounds uncooked unpeeled large shrimp
    • 2 tablespoons fresh lime juice
    • 3 tablespoons lemongrass (from bottom 4 inches of 2 large stalks)
    • 1 teaspoon paprika
    • or 2 ½ pounds uncooked peeled large shrimp, deveined, tails left intact
    • 2 teaspoons (packed) golden brown sugar
    • ½ teaspoon freshly ground black pepper
    • 2 teaspoons turmeric

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 ...

View full recipe at Epicurious

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