SPICY SAMBAL SHRIMP
A spicy pan-seared shrimp dish flavored with sambal oelek.
Provided by LaurenSyd
Categories World Cuisine Recipes Asian Indonesian
Time 1h13m
Yield 6
Number Of Ingredients 10
Steps:
- Place shrimp in a large bowl of cold water until thawed, 10 to 15 minutes.
- Melt 1/2 cup butter in a microwave-safe glass or ceramic bowl in the microwave in 15-second intervals, 30 seconds to 1 minute. Mix in garlic and half the lemon juice.
- Melt 1 1/2 teaspoon butter in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add shrimp, garlic butter mixture, and sambal oelek. Cook and stir until garlic is cooked and shrimp are heated through, 7 to 8 minutes.
- Bring water and sushi rice to a boil in a saucepan. Reduce heat to low, cover, and simmer until rice is tender, about 15 minutes. Remove from heat, and let stand, covered, until liquid has been absorbed, about 10 minutes.
- Serve shrimp over rice, topped with remaining lemon juice and green onions.
Nutrition Facts : Calories 623.9 calories, Carbohydrate 94.2 g, Cholesterol 158.4 mg, Fat 20.2 g, Fiber 3.7 g, Protein 19.7 g, SaturatedFat 12 g, Sodium 430.3 mg, Sugar 5.8 g
SAMBAL SHRIMP
Provided by Emeril Lagasse
Categories main-dish
Time 2h25m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- In a medium bowl, combine the sambal oelek, lime juice, olive oil, sugar, garlic, ginger, mirin, fish sauce and sesame oil. Whisk well to combine. Allow the marinade to sit at room temperature for at least 1 hour and up to 4 hours.
- Place the shrimp in a 1-gallon resealable plastic bag, and add all but 1 /2 cup of the marinade to the bag. Allow the shrimp to marinate at room temperature for 1 hour.
- Preheat a grill to medium-high and oil the grill.
- Place the shrimp on the grill and cook until they are just cooked through, 2 to 2 1/2 minutes per side. Transfer the cooked shrimp to a large bowl. Add the reserved 1/2 cup marinade, the cilantro and the mint and toss well to combine. Transfer the shrimp to a large serving bowl or platter, and serve immediately.
SHRIMP SAMBAL
Categories Food Processor Garlic Ginger Nut Onion Sauté Quick & Easy Coconut Macadamia Nut Shrimp Spice Hot Pepper Spring Simmer Gourmet
Yield Makes 4 Servings
Number Of Ingredients 15
Steps:
- Make sambal paste:
- To a food processor with motor running add sambal paste ingredients, 1 at a time through feed tube, and purée mixture to a paste.
- Shell shrimp, leaving tail and connecting shell segment intact, and devein. In a colander rinse shrimp and drain well. Halve onions lengthwise and cut halves lengthwise into julienne strips.
- Heat a large heavy skillet over moderately low heat until hot. Cook sambal paste in oil, stirring, until fragrant, about 5 minutes. Add onions and cook, stirring, until softened. Stir in coconut milk, brown sugar, and salt and bring to a boil. Add shrimp and lime juice and cook over moderate heat, stirring occasionally, until shrimp are just cooked through, about 5 minutes.
- Divide shrimp sambal among 4 plates and serve with rice.
CURRIED SHRIMP OR PRAWNS WITH SAMBAL OELEK
A delighful slightly spicy shrimp or prawn dish. Quick and easy to make and is excellent over rice or pasta.
Provided by William Uncle Bill
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large frying pan on medium-high heat, add olive oil, stir in curry powder and cook stirring for about 2 minutes.
- Add minced ginger and cook for another 2 minutes.
- Add onion, celery and garlic; cook and stir until onion is translucent, about 3 minutes.
- Add shrimp or prawns and cook for 2 to 3 minutes or until prawns have just turned pink, (DO NOT OVERCOOK SHRIMP OR PRAWNS).
- Add sour cream and coconut cream and bring to boil, stirring continuously until smooth.
- In a small bowl, mix together tapioca starch and cold water until smooth.
- While sauce is boiling, add tapioca starch mixture in small amounts, stirring continuously until sauce thickens to the consistency of gravy.
- Serve over cooked rice, pasta of your choice, crisp pappadams or freshly cooked naans.
- Adjust Sambal Oelek to suit your taste.
- You can substitute and use whipping cream instead of coconut cream.
Nutrition Facts : Calories 401.7, Fat 28.6, SaturatedFat 11.9, Cholesterol 184.9, Sodium 217.5, Carbohydrate 11.7, Fiber 2.6, Sugar 3.9, Protein 25.9
SAMBAL SAUCE
This is a Malaysian recipe from our Singaporean cook for a rather hot sauce to be used with shrimp or chicken.
Provided by Robin
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 45m
Yield 16
Number Of Ingredients 13
Steps:
- Place serrano peppers, sugar, salt, shrimp paste, tomato, onion, garlic, and lime juice into a blender, and blend until smooth. Heat vegetable oil in a saucepan over medium-high heat. Stir in the chile puree along with the lemongrass, curry leaves, and galangal. Cook and stir until the mixture changes color and becomes very fragrant, about 15 minutes. Stir in the tamarind juice, and cook for 1 minute more. Strain before serving.
Nutrition Facts : Calories 38.1 calories, Carbohydrate 5.4 g, Cholesterol 0.6 mg, Fat 1.8 g, Fiber 0.5 g, Protein 0.7 g, SaturatedFat 0.3 g, Sodium 875 mg, Sugar 2.2 g
JAVANESE SAMBAL WITH GRILLED SHRIMP
Make and share this Javanese Sambal With Grilled Shrimp recipe from Food.com.
Provided by Iowahorse
Categories Lime
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a food processor, whirl cocount, chilies, anchovy paste, garlic, and lime juice until coconut and chilies are minced; scrape container sides frequently.
- Rinse and drain shrimp.
- Thread onto 4 flat metal skewers (10 to 14 in.) Brush shrimp with paste.
- Be sure to reserve some for serving.
- Place shrimp on a BBQ grill over a solid bed of medium-hot coals or on a gas grill set at medium hot (can hold hand at grill level for no more than 3 seconds); close lid on grill.
- Cook shrimp, turning once, until bright pink but still moist (about 2 minutes a side).
- Serve with reserved sambal paste.
Nutrition Facts : Calories 253.3, Fat 10.6, SaturatedFat 7.8, Cholesterol 175.3, Sodium 340.8, Carbohydrate 14.8, Fiber 1.5, Sugar 10.8, Protein 25
SAMBAL SHRIMP LETTUCE WRAPS
If you purchase frozen peeled, deveined shrimp, they'll come with their tails taken off, which is totally fine for this recipe. If you want to grill instead, thread the shrimp onto a skewer after marinating.
Provided by Molly Baz
Categories Bon Appétit Dinner Seafood Shellfish Shrimp Chile Pepper Hot Pepper Honey Sesame Oil Cucumber Lettuce Mint Peanut
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk hot chili paste, honey, vinegar, and 2 tsp. sesame oil in a small bowl to combine. Season shrimp lightly with kosher salt and place in a resealable plastic bag. Pour in half of marinade and seal bag. Transfer remaining marinade to a small bowl and set aside for serving. Let shrimp sit at room temperature, turning the bag occasionally to ensure even coating, 10-15 minutes.
- Remove shrimp from marinade, allowing excess to drip back into bag, and transfer to paper towels to drain. Heat 1 Tbsp. vegetable oil in a large cast-iron skillet over medium-high until shimmering. Working in batches and adding another 1 Tbsp. oil along the way if the skillet is looking dry, arrange shrimp in skillet in a single layer and cook undisturbed 2 minutes (the marinade will have darkened in color and some of the sugars in it will have started to caramelize). Turn shrimp over and cook 30 seconds. Transfer to a platter.
- Arrange cucumbers on platter next to shrimp; season with sea salt and drizzle with remaining 2 tsp. sesame oil. Arrange lettuce leaves and mint sprigs on platter so that each component is visible and easily accessible. Place crushed peanuts in a small bowl and set out next to platter along with reserved marinade (for spooning into wraps).
SAMBAL BELACAN
For many families in Singapore, a meal is not complete without a generous side of sambal belacan. The highlight of the condiment is belacan, fermented shrimp paste, which lends an aromatic pungency. This popular hot sauce, accented with makrut lime leaf, is slung over noodles, stuffed into fried mackerel, or used as a dip for crispy prawn crackers. This recipe is adapted from food writer Sharon Wee's cookbook, "Growing Up in a Nonya Kitchen." Ms. Wee, who is Peranakan (an ethnic group with mixed Malay, Chinese and European heritage), said in her book that no Peranakan woman "would be worth her salt if she could not concoct this at home."
Provided by Clarissa Wei
Time 10m
Yield Makes about 1/4 cup
Number Of Ingredients 6
Steps:
- Belacan has an intense aroma, so it is best to open a window or turn on the stove's exhaust fan to its highest setting when toasting it. Toast the belacan in a frying pan over medium heat, using the back of a spatula to rub it against the surface of the pan. Stir and continue to toast until it is brittle and lightens in color, about 5 minutes. Remove from the heat and reserve.
- Seed the chiles if you prefer a milder sauce. Finely chop the chiles. Transfer the chiles and makrut lime leaf to a mortar, and grind with a pestle until blended. Stir in the toasted belacan and continue to pound until you obtain a fine, dark paste. If you don't have a mortar and pestle, pulse the ingredients with a small blender or food processor to form a chunky purée. Use a spatula to keep pressing down the paste as you blend to make it smoother.
- Add sugar and salt to taste. Sugar helps tone down the pungency; salt is optional and usually unnecessary. The sauce should be a balance between savory and spicy. Cover and store in the refrigerator for up to 3 days. When ready to serve, squeeze the limes into the sambal and mix well.
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SPICY SAMBAL SHRIMP STIR-FRY RECIPE - REAL SIMPLE
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5/5 (5)Total Time 20 minsServings 4Calories 263 per serving
- Place soy sauce, chile paste, and honey in a small bowl. Squeeze in 2 tablespoons juice from 1 lime and stir to combine. Cut remaining lime into wedges and set aside.
- Heat 1 tablespoon oil in a large skillet over medium-high. Add shrimp and season with salt. Cook, stirring occasionally, until shrimp are opaque, 2 to 3 minutes. Transfer to a plate.
- Add remaining 1 tablespoon oil to skillet. Add snow peas, carrots, garlic, and ginger and cook, stirring constantly, until vegetables are crisp-tender, 1 to 2 minutes. Stir in sambal mixture and shrimp; cook, stirring constantly, until sauce is slightly thickened and shrimp are heated through, about 1 minute. Serve stir-fry over rice with lime wedges alongside; garnish with sesame seeds and cilantro leaves.
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