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Javanese Sambal with Grilled Shrimp

James Carrier
Yield Makes 4 servings
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. 



  • 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

Nutrition 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

How to Make It

  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.