Javanese Sambal with Grilled Shrimp

Javanese Sambal with Grilled Shrimp Recipe
James Carrier
An unsung Asian cuisine, Indonesian food appeals to fans of big, bold flavors. Just use a food processor to create a five-ingredient sauce laden with coconut, chilies, and garlic for a pungent and spicy accompaniment to shrimp.

 

 

Yield:

Makes 4 servings

Recipe from

Sunset

Nutritional Information

Calories 221
Caloriesfromfat 33 %
Protein 24 g
Fat 8.1 g
Satfat 5.7 g
Carbohydrate 12 g
Fiber 1.4 g
Sodium 288 mg
Cholesterol 174 mg

Ingredients

1 cup sweetened flaked or shredded dried coconut
6 fresh serrano chilies (about 1 1/2 oz. total), stemmed, seeded, deveined, and chopped
1 1/2 teaspoons anchovy paste
2 cloves garlic
5 tablespoons lime juice
1 pound (26 to 30 per lb.) peeled, deveined shrimp

Preparation

1. In a food processor, whirl coconut, chilies, anchovy paste, garlic, and lime juice until coconut and chilies are minced; scrape container sides frequently.

2. Rinse and drain shrimp. Thread onto 4 flat metal skewers (10 to 14 in.).

3. Place shrimp on a barbecue grill over a solid bed of medium-hot coals or on a gas grill set at medium-hot (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook shrimp, turning once, until bright pink and opaque but still moist-looking in center of thickest part (cut to test), 3 to 5 minutes total.

4. Transfer shrimp to a platter. Serve with sambal paste to add to taste.

Note:

April 1998
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