SAMBAL SHRIMP
Provided by Food Network
Categories main-dish
Time 2h15m
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.
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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