Grilled Prawns with Lemongrass Sambal - Andrew Zimmern

Ingredients

• 2 pounds wild caught shrimp or prawns, such as carabineiros
• 2 teaspoons salt
• 1 tablespoon turmeric
• 1 tablespoon cinnamon
• 1/4 cup peanut oil
• 10 dried whole pasilla, guajillo, California or New Mexico chiles, stemmed and seeded
• 3 cups boiling water
• 5 fresh Thai chiles, chopped
• 4 stalks lemongrass, cleaned and thinly sliced
• 5 shallots, chopped
• 8 garlic cloves, chopped
• 3 tablespoons neutral oil
• 1 cup ketchup
• 3/4 cup white vinegar
• 7 tablespoons sugar
• 1 tablespoon salt
• 3 carrots, halved lengthwise and thinly sliced
• 1 cup cooked peas
• 20 mint leaves
• 3 cups cooked and cooled Japanese short grain rice
• Salt
• Toasted sesame seeds
• Oil