Grilled Prawns with Lemongrass Sambal
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.
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Cooking tools:
- Grill
- Mixing bowl
- Cast iron skillet
- Food processor
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Metal ring mold
- Round dough cutter
- Pot
- Spoon
- Spatula
- Colander
- Tongs
- Plate
- Serving platter
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
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