Javanese sambal with grilled shrimp
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sweetened coconut flakes |
| 6 | Serrano peppers; seeded; deveined, chopped | |
| 1½ | teaspoon | Anchovy paste |
| 2 | Cloves Garlic | |
| 5 | tablespoons | Lime Juice |
| 1 | pounds | Shrimp; peeled and deveined |
Directions
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