Javanese Sambal with Grilled Shrimp

Javanese Sambal with Grilled Shrimp Recipe - A Taste of Guam & Java

Region / culture: Guam, Java | Preparation time: 20 minutes | Cooking time: 4 minutes | Servings: 4

Introduction

Javanese Sambal with Grilled Shrimp is a flavorful and spicy dish that combines the heat of serrano peppers with the sweetness of coconut and the tanginess of lime juice. This dish is perfect for those who enjoy bold flavors and enjoy a bit of heat in their meals.

History

Sambal is a traditional Indonesian condiment that is typically made with a mixture of chilies, garlic, shallots, and other ingredients. The Javanese version of sambal often includes coconut, giving it a unique and slightly sweet flavor. When paired with grilled shrimp, the sambal adds a delicious kick to the dish.

Ingredients

1 cup of sweetened flaked coconut
6 serrano peppers, seeded, de-veined, and chopped
1.5 tsp of anchovy paste
2 cloves of garlic
5 tbsp of lime juice
1 lb (454 g) of shrimp, peeled and de-veined

How to prepare

In a food processor, blend coconut, chilies, anchovy paste, garlic, and lime juice until coconut and chilies are finely chopped. Scrape the sides of the container frequently.
Rinse and drain the shrimp.
Thread the shrimp onto 4 flat metal skewers (10 to 14 inches) and brush them with the prepared paste. Make sure to reserve some paste for serving.
Place the shrimp on a BBQ grill over a solid bed of medium-hot coals or on a gas grill set at medium heat (you should be able to hold your hand at grill level for no more than 3 seconds). Close the grill lid.
Cook the shrimp, turning them once, until they turn bright pink but are still moist (about 2 minutes per side).
Serve the shrimp with the reserved sambal paste.

Variations

Substitute the shrimp with chicken, tofu, or vegetables for a vegetarian option.
Add diced pineapple or mango to the sambal for a tropical twist.
Use different types of chilies for varying levels of heat.

Cooking Tips & Tricks

Make sure to devein and deseed the serrano peppers to control the level of heat in the sambal.

- Use fresh shrimp for the best flavor and texture.

- Adjust the amount of anchovy paste to suit your taste preferences.

- Be careful not to overcook the shrimp, as they can become tough and rubbery.

Serving Suggestions

Serve the Javanese Sambal with Grilled Shrimp over steamed rice or with a side of vegetables for a complete meal. Garnish with fresh cilantro or lime wedges for added flavor.

Cooking Techniques

Grilling the shrimp adds a smoky flavor to the dish and helps to caramelize the sambal paste, enhancing its flavor. Make sure to cook the shrimp over medium heat to prevent them from becoming tough.

Ingredient Substitutions

If you can't find serrano peppers, you can use jalapenos or Thai chilies as a substitute. You can also use dried coconut flakes instead of sweetened flaked coconut.

Make Ahead Tips

You can prepare the sambal paste ahead of time and store it in the refrigerator for up to 3 days. Marinate the shrimp in the paste for at least 30 minutes before grilling.

Presentation Ideas

Serve the Javanese Sambal with Grilled Shrimp on a platter garnished with fresh herbs and lime wedges. You can also serve it in individual bowls with a side of rice.

Pairing Recommendations

Pair this dish with a crisp white wine or a cold beer to balance out the heat of the sambal. A side of cucumber salad or pickled vegetables can also help to cool the palate.

Storage and Reheating Instructions

Store any leftover Javanese Sambal with Grilled Shrimp in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat until warmed through.

Nutrition Information

Calories per serving

300

Carbohydrates

- Total Carbohydrates: 15g

- Dietary Fiber: 3g

- Sugars: 6g

Fats

- Total Fat: 12g

- Saturated Fat: 9g

- Trans Fat: 0g

Proteins

- Protein: 25g

Vitamins and minerals

Vitamin C: 30% DV

- Iron: 15% DV

Alergens

Contains shellfish (shrimp)

- Contains fish (anchovy paste)

Summary

Javanese Sambal with Grilled Shrimp is a high-protein dish with a good amount of healthy fats and a moderate amount of carbohydrates. It is also a good source of vitamin C and iron.

Summary

Javanese Sambal with Grilled Shrimp is a delicious and spicy dish that combines the flavors of coconut, chilies, and lime juice. This dish is perfect for those who enjoy bold and flavorful meals with a bit of heat. Serve it with rice or vegetables for a complete and satisfying meal.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its flavors. I was visiting a small village in Java, Indonesia, where I had the pleasure of tasting the most delicious Javanese Sambal with Grilled Shrimp. The combination of spicy chili peppers, tangy tamarind, and sweet shrimp was a symphony of flavors that danced on my taste buds.

I knew that I had to learn how to make this dish for myself, so I asked the kind woman who had prepared it for me if she would share her recipe. She smiled warmly and invited me into her kitchen, where she showed me the secrets to making the perfect Javanese Sambal.

The first step, she told me, was to prepare the sambal paste. She handed me a mortar and pestle and instructed me to grind together fresh red chili peppers, garlic, shallots, and tamarind paste until a smooth paste formed. The aroma that wafted up from the mortar was intoxicating, a heady mix of spicy, tangy, and savory scents.

Next, she showed me how to marinate the shrimp. She mixed together soy sauce, lime juice, brown sugar, and ginger in a bowl before adding the shrimp and allowing them to soak up the flavors for at least an hour. As the shrimp sat in the marinade, I could almost taste the deliciousness that was to come.

Once the shrimp had absorbed the marinade, it was time to grill them. The woman heated a grill pan over high heat and placed the shrimp on it, allowing them to cook until they were slightly charred and cooked through. The sizzle of the shrimp on the grill filled the air, and I could hardly wait to taste the final dish.

Finally, it was time to assemble the Javanese Sambal with Grilled Shrimp. The woman spooned the sambal paste onto a plate and placed the grilled shrimp on top, garnishing them with fresh cilantro leaves and a squeeze of lime juice. The vibrant colors of the dish were a feast for the eyes, and I knew that the flavors would be just as stunning.

As I took my first bite of the Javanese Sambal with Grilled Shrimp, I was transported back to that small village in Java. The spicy heat of the sambal paste, the succulent sweetness of the shrimp, and the tangy brightness of the lime all combined to create a dish that was truly unforgettable.

Since that day, I have made Javanese Sambal with Grilled Shrimp countless times, each time tweaking the recipe to suit my own tastes. I have shared this dish with friends and family, who always ask me for the recipe so they can make it for themselves.

Every time I make Javanese Sambal with Grilled Shrimp, I am reminded of that kind woman in the small village who shared her recipe with me. I am grateful for her generosity and for introducing me to a dish that has become a staple in my own kitchen.

As I sit down to enjoy a plate of Javanese Sambal with Grilled Shrimp, I can't help but smile at the memories that this dish evokes. It is a reminder of the power of food to connect us to different cultures and traditions, and I am grateful for the opportunity to learn and grow through my culinary adventures.