Javanese sambal with grilled shrimp

Yield: 4 Servings

Measure Ingredient
1 cup Sweetened coconut flakes
6 \N Serrano peppers; seeded; deveined, chopped
1½ teaspoon Anchovy paste
2 \N Cloves Garlic
5 tablespoons Lime Juice
1 pounds Shrimp; peeled and deveined

1. In a food processor, whirl cocount, chilies, anchovy paste, garlic, and lime juice until coconut and chilies are minced; scrape container sides frequently.

2. Rinse and drain shrimp. Thread onto 4 flat metal skewers (10 to 14 in.) 3. Brush shrimp with paste. Be sure to reserve some for serving.

4. Place shrimp on a BBQ grill over a solid bed of medium-hot coals or on a gas grill set at medium hot (can hold hand at grill level for no more than 3 seconds); close lid on grill. Cook shrimp, turning once, until bright pink but still moist (about 2 minutes a side).

5. Serve with reserved sambal paste.

Posted to CHILE-HEADS DIGEST by Robert L <rlusk12@...> on Jul 04, 1998

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