Grilled Shrimp with Fiery Lemongrass-Chile Sambal
To read about my travels, you might get the impression that for most of the last three years, I've done nothing but prowl night markets and food stalls. True, a lot of great grilling takes place on Third World street corners, but you can also find some pretty amazing barbecue at luxury resorts. One such place is Amandari, a hotel built right into a rice paddy near the artist town of Ubud, Bali. Dinner began with a Balinese welcome dance performed by local children in gold-embroidered gowns. My wife, Barbara, and I dined at a table for two strewn with rose petals in an open pavilion facing a lily pond. A team of chefs cooked for us and us alone on portable grills over charcoal. The succession of dishes—grilled shrimp with fiery lemongrass sambal, Balinese grilled chicken, and whole grilled fish with kaffir lime leaves—revealed Balinese cooking in all its polymorphic glory. A profoundly complex cuisine only hinted at in the food at your typical street-corner stall.
To read about my travels, you might get the impression that for most of the last three years, I've done nothing but prowl night markets and food stalls. True, a lot of great grilling takes place on Third World street corners, but you can also find some pretty amazing barbecue at luxury resorts. One such place is Amandari, a hotel built right into a rice paddy near the artist town of Ubud, Bali. Dinner began with a Balinese welcome dance performed by local children in gold-embroidered gowns. My wife, Barbara, and I dined at a table for two strewn with rose petals in an open pavilion facing a lily pond. A team of chefs cooked for us and us alone on portable grills over charcoal. The succession of dishes—grilled shrimp with fiery lemongrass sambal, Balinese grilled chicken, and whole grilled fish with kaffir lime leaves—revealed Balinese cooking in all its polymorphic glory. A profoundly complex cuisine only hinted at in the food at your typical street-corner stall.
- Carbohydrate 15 g(5%)
- Cholesterol 286 mg(95%)
- Fat 17 g(25%)
- Fiber 3 g(10%)
- Protein 33 g(65%)
- Saturated Fat 2 g(9%)
- Sodium 1293 mg(54%)
- Calories 339
Step-by-step
- Preparation For sambal: Combine 6 Thai bird chiles (or 2 serrano or jalapeño chiles) and next 12 ingredients in processor. Using on/off turns, blend until finely chopped and paste forms. If spicier sambal is desired, add more chopped chiles to taste and blend again until paste forms. Transfer sambal to small bowl. Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add sambal and cook until fragrant and lightly browned, stirring constantly and adding more oil by tablespoonfuls if mixture is dry, about 7 minutes. Add 1 cup water; reduce heat to medium and simmer until most of water is absorbed but mixture is still creamy, stirring often, about 4 minutes. Transfer to small bowl and cool. DO AHEAD: Can be made 1 day ahead. Cover sambal and chill.
- For marinade and shrimp: Whisk lime juice, 3 tablespoons oil, and 2 tablespoons sambal in small bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewhisk marinade before using, adding more oil by teaspoonfuls if marinade is thick.
- If using unpeeled shrimp, use kitchen scissors to cut shrimp shell along rounded back of tail; scrape out vein with tip of bamboo skewer or tip of small knife. Place peeled or unpeeled shrimp in large glass baking dish. Brush shrimp all over with marinade. Allow shrimp to marinate at room temperature at least 15 minutes and up to 30 minutes.
- Meanwhile, prepare barbecue (medium-high heat). Brush grill rack with oil. Grill shrimp until just opaque in center, 2 to 3 minutes per side. Transfer shrimp to platter. Rewarm remaining sambal and serve alongside for dipping or for spooning atop shrimp.
- Ingredient tip: Unpeeled shrimp cook up more succulent and flavorful but are a bit messier to eat than peeled shrimp (which you can use, if you prefer). For ease of preparation, the seafood department at some supermarkets sells uncooked unpeeled shrimp that have already been deveined.
A Taste of Bali: Grilled Shrimp with Fiery Lemongrass-Chile Sambal
The aroma of grilling shrimp, infused with the fiery kick of lemongrass-chile sambal, still transports me back to that magical evening in Bali. It wasn't just the exquisite food; it was the entire experience. The gentle sounds of the rice paddy, the flickering candlelight, and the attentive chefs creating culinary magic just for us. It was a feast for all the senses, a far cry from my usual weeknight dinners. This recipe isn't just about recreating a dish; it's about capturing the essence of that unforgettable Balinese night.
I often find myself reminiscing about my travels, not just for the breathtaking landscapes, but for the incredible culinary discoveries. From bustling night markets to elegant resort restaurants, food has always been at the heart of my adventures. This particular dish, a simple yet vibrant grilled shrimp with a fiery sambal, highlights the incredible balance of flavors found in Balinese cuisine. It's a taste of paradise, easily replicated in your own kitchen.
The sambal, the star of the show, is a vibrant blend of chiles, lemongrass, garlic, and other aromatic ingredients. Its complexity is what sets it apart, a fiery dance of sweet, sour, and spicy notes that perfectly complements the delicate sweetness of the grilled shrimp. The preparation might seem involved, but trust me, it’s worth every minute. The result is a dish that's bursting with flavor, a taste of Bali that you can savor anytime.
The beauty of this recipe lies in its simplicity. While the sambal does require some preparation, it can be made ahead of time, allowing you to focus on grilling the shrimp when guests arrive or when you're ready to enjoy a delicious meal. The grilling process itself is quick and easy, creating perfectly succulent shrimp with beautiful char marks. Serve it with extra sambal for dipping, and you've got yourself a truly unforgettable meal.
The contrast between the intense flavors of the sambal and the succulent shrimp is what makes this dish so special. The sambal adds a beautiful layer of depth and complexity, while the shrimp remains tender and juicy. It’s a perfect balance of textures and tastes, a testament to the artistry of Balinese cuisine. And while it might remind me of a luxurious resort in Bali, it’s easily achievable at home, bringing a taste of the exotic to your everyday life.
This recipe has become a staple in my repertoire, a way to transport myself back to that unforgettable Balinese evening. Whether I'm entertaining friends or simply enjoying a quiet dinner for two, this dish never fails to impress. It's more than just a meal; it’s an experience, a reminder of the beauty and vibrancy of Balinese culture and its incredible food.
So, gather your ingredients, put on some Balinese music, and prepare to embark on a culinary journey to the heart of Bali. This recipe isn't just about grilling shrimp; it's about creating a memory, savoring a moment, and sharing a taste of paradise with those you love.
