Recipe courtesy of Ming Tsai

BBQ Shrimp with Grilled Vegetable Slaw and "Roasted Potatoes"

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  • Level: Easy
  • Yield: 4 servings
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Ingredients

Grilled Vegetable Slaw:

"Roasted Potatoes":

Directions

  1. In a skillet coated with oil, saute the garlic, ginger, chile, fermented beans and onions until brown, about 8 minutes. Add the sambal and tomatoes and stir. Deglaze with vinegar and add the soy. Simmer on very low heat for 15 minutes. Season and check. Using a hand blender and food processor, blend thoroughly and re-check for seasoning. Chill.
  2. Prepare a medium-hot oiled grill. Season the shrimp and then dip in the BBQ sauce and place on grill. Watch carefully and have a spray bottle of water handy to squelch flare-ups. Rotate and turn the shrimp often and brush with additional BBQ sauce. They will take about 8 minutes.
  3. For the Grilled Vegetable Slaw: In a large bowl, toss all of the vegetables with the olive oil and season. Place the vegetables on a hot, oiled grill and mark/cook the vegetables all the way through. Slice the vegetables on an angle into 1/4 strips. Toss the vegetables with the juice and season. 
  4. For the Roasted Potatoes: In a large bowl, toss everything together. Wrap in a double thick foil "papillote." Place on the grill, preferably on indirect heat. Cook for 45 minutes. Check for doneness and seasoning. 
  5. Plating: On a large platter, pile the potatoes in the middle and surround with the slaw. Place BBQ on top and serve. 

Cook’s Note

Drink Suggestions: Shanghai Beer

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