Grilled Sambol Shrimp Recipe Part 1/2 Video

Grilled Sambol Shrimp Recipe Part 1/2

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Grilled Sambol Shrimp Recipe Part 1/2 -

We make this spicy Indonesian influenced condiment that is perfect with a variety of grilled seafood. Take a...

Grilled Sambol Shrimp Recipe Part 1/2 -

We make this spicy Indonesian influenced condiment that is perfect with a variety of grilled seafood. Take a look for our video where we use this Sambol to marinade and garnish grilled shrimp.

Added: 5/23/10

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Grilled Sambol Shrimp Recipe Part 1/2 asian food idea grilling recipes how to make grilled sambol shrimp Indonesian food Indonesian sambol recipe LeGourmetTV sambol marinade seafood recipes shrimp recipes

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Grilled Sambol Shrimp Recipe Part 1/2

Grilled Sambol Shrimp Recipe Part 1/2 Hi welcome to the backyard, today we are going to make a Sambol which is a fiery Indonesian sauce and we are going to pair that up with later with some shrimp that we’re going to do on the grill so let’s get ready into it it’s, it may seem like a lot of ingredients but its really simple so into a food processor Some salt and pepper, some turmeric, paprika, brown sugar, some chopped macadamia nuts and this is just sort of a rough chop just to get it started, ginger, and remember the four recipes can be found on Le Gourmet.tv as a download of a PDF. We’ve got some garlic, some coriander what you’ve just sort of crack to get it started, some, some chilies if you even get Thai burg chilies as a great if not these are Jalapeños, some coarsely chopped red onion, and just crumple in a bay leaf. So next step is some lemon grass and it’s kind of spindly, it doesn’t terribly fantastic but it really gives a nice flavor and fragrance to the dish so to prep that, you just cut off the end and just chop you really only want this, these bottom 4-5 inches and then take the, the back of your knife and just whack it, you just want to break it down a little bit and then we’ll chop it up and that goes to the food processor as well. Lin on and you just want to pulse this to kind of get a nice pasty consistency, so once you’ve got the mixture of pulsed together into a paste, you want to heat a pot onto medium-high heat and then a couple tablespoons of oil into the bottom of the pan and then take your Sambol mixture and scoop it into the bottom of the pan. Now what you want to do is stir it constantly until it’s nice and fragrant and has sort of a golden brown color, that’s going to take about seven minutes so while you’re doing this if it starts to look too dry, add a little bit more oil. Sauces mixture is cooked through and lightly brown then you want to add some water stirred in and continue cooking for another 3 or 4 minutes until you get a nice creamy mixture. This is incredibly fragrant and it’s done so take it off the heat and just pour it into a bowl, and we can let this cool down and you can keep it in fridge for couple of days but we’re going to move right on to the next step in this recipe.

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Grilled Sambol Shrimp Recipe Part 1/2

Hi welcome to the backyard, today we are going to make a Sambol which is a fiery Indonesian sauce and we are going to pair that up with later with some shrimp that we’re going to do on the grill so let’s get ready into it it’s, it may seem like a lot of ingredients but its really simple so into a food processor

Some salt and pepper, some turmeric, paprika, brown sugar, some chopped macadamia nuts and this is just sort of a rough chop just to get it started, ginger, and remember the four recipes can be found on Le Gourmet.tv as a download of a PDF. We’ve got some garlic, some coriander what you’ve just sort of crack to get it started, some, some chilies if you even get Thai burg chilies as a great if not these are Jalapeños, some coarsely chopped red onion, and just crumple in a bay leaf.

So next step is some lemon grass and it’s kind of spindly, it doesn’t terribly fantastic but it really gives a nice flavor and fragrance to the dish so to prep that, you just cut off the end and just chop you really only want this, these bottom 4-5 inches and then take the, the back of your knife and just whack it, you just want to break it down a little bit and then we’ll chop it up and that goes to the food processor as well.

Lin on and you just want to pulse this to kind of get a nice pasty consistency, so once you’ve got the mixture of pulsed together into a paste, you want to heat a pot onto medium-high heat and then a couple tablespoons of oil into the bottom of the pan and then take your Sambol mixture and scoop it into the bottom of the pan.

Now what you want to do is stir it constantly until it’s nice and fragrant and has sort of a golden brown color, that’s going to take about seven minutes so while you’re doing this if it starts to look too dry, add a little bit more oil. Sauces mixture is cooked through and lightly brown then you want to add some water stirred in and continue cooking for another 3 or 4 minutes until you get a nice creamy mixture.

This is incredibly fragrant and it’s done so take it off the heat and just pour it into a bowl, and we can let this cool down and you can keep it in fridge for couple of days but we’re going to move right on to the next step in this recipe.

Transcription by: Scribe4you Transcription Services