Grilled Prawns with Lemongrass Sambal

Name: Grilled Prawns with Lemongrass Sambal
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

andrewzimmern.com

Grilled Prawns with Lemongrass Sambal | Spiced shrimp skewers & complex Malaysian sambal. Perfect balance of sweet, sour, and spicy. From Andrew Zimmern’s Wild Game Kitchen.

View full recipe on andrewzimmern.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at andrewzimmern.com.

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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