Ingredients
- 2 cups Sambal Oelek (ground fresh chili paste)
- 1/2 cup granulated sugar
- 1/2 cup fresh squeezed lime juice
- 1/2 cup olive oil
- 1/4 cup minced garlic
- 1/4 cup minced fresh ginger
- 1/4 cup mirin
- 2 tablespoons fish sauce
- 2 tablespoons sesame oil
- 3 pounds head-on U-10 shrimp, peeled and deveined, head and tail segment intact
- 2 tablespoons rough chopped cilantro
- 2 tablespoons rough chopped mint
Directions
In a medium bowl, combine all the ingredients except the shrimp, cilantro and mint and whisk well to combine. Set aside and allow to sit at room temperature for at least 1 hour and up to 4 hours. In a 1-gallon resealable food storage plastic bag, place the shrimp and add all but 1/2 cup of the sambal marinade to the bag. Allow the shrimp to marinate for 1 hour.
Preheat a grill to medium-high.
Place the shrimp on the grill and cook until shrimp 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 of marinade along with the cilantro and mint and toss well to combine. Transfer shrimp to a large serving bowl or platter and serve immediately.
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By waarblijftdeemi...
holland, MI
on April 23, 2010
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I only put in about 2-3 tablespoons of the Sambal paste and already it was almost too hot to handle!
I added some coconut milk that had separated in the can when I made coconut rice to lessen the pain of the spice. It may have been a little on the sweet side, but tasted very authentic!
I also used the same sauce with dried anchovies. Sliced some cucumbers, eggs and added crushed peanuts on top of the coconut rice for some excellent nasi lemak!
By rldanek
Morgantown, WV
on August 24, 2009
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This is definitely for those who like their food nice and spicy. I was only able to make one third of this recipe (as I only had one pound of shrimp and spend the rest of the evening wishing I had had the full three pounds of shrimp the recipe calls for. I will be having this again!
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