Lemongrass Shallot Sambal Food

MALAYSIAN SAMBAL SAUCE

Steps:

• Gather the ingredients.
• Add the garlic, turmeric, galangal, lemongrass, hydrated dried chiles, fresh chiles, and 2 tablespoons water to a food processor or blender. Pulse, then process, scraping down the bowl frequently with a silicone spatula until a smooth paste forms, 8 to 9 minutes. Add the shallots and pulse, scraping down the bowl occasionally, until the mixture is just combined, and the shallots are still coarse and visible, about 1 minute more.
• Heat the oil in a wok or medium nonstick frying pan over very low heat. When the oil is moderately hot, add the paste mixture and cook, stirring occasionally, until just fragrant, about 10 minutes.
• Add the fish sauce, palm sugar, and tamarind paste.
• Continue to cook the paste on very low heat, stirring occasionally, until the sugar melts and the solids begin to separate from the oil, about 5 minutes. Remove from the heat. Use immediately or let cool, then refrigerate or freeze for future use. Enjoy.

LEMONGRASS-SHALLOT SAMBAL

Steps:

• 1. Cut off the hard, brown bottom end and the bristly, greenish top of the lemongrass stalk, which will leave you with a pale, white-and-lilac piece approximately 5 inches long. Discard the tough outer layers. Slice the lemongrass very thinly, then chop the slices as finely as you can - using a very sharp knife will help you enormously. Chopping lemongrass this thoroughly may take a few extra minutes, but it should be the consistency of sand by the time you've finished prepping it. Transfer the lemongrass to a bowl. Make sure that the chiles and shallots are chopped just as finely. Add the chiles, shallots, oil, lime juice, and salt to the bowl. Stir well to combine. Taste again, and add a pinch more salt if needed.
• 2. Transfer to a small serving bowl for guests to spoon from directly and let rest for 10 minutes before eating to allow the flavors to meld.

GRILLED SHRIMP WITH FIERY LEMONGRASS-CHILE SAMBAL

Steps:

• 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.