Sambal Chili Coconut Shrimp Stir Fried Shrimp Sauteed In Hot Chili Garlic Coconut Milk Recipe 485 Food

SAMBAL CHILI COCONUT SHRIMP (STIR-FRIED SHRIMP SAUTEED IN HOT CHILI, GARLIC & COCONUT MILK) RECIPE - (4.8/5)

Steps:

• Prepare the sambal paste: Blend the first 6 ingredients, after the shrimp, in a food processor and blend into a thick, chunky paste. You can also do this in a mortar & pestle by finely chopping the shallots, garlic and lemon grass & then pounding them with the garlic-ginger paste, belacan and ginger juice until you get the same chunky paste. Set aside Heat 2 tbls of oil in a saute pan over medium heat. Add shrimps & stir fry until just pink. Remove the shrimp & set aside Add 1 tbl of oil, sambal paste, lemon juice, sugar and salt to the pan & saute until fragrant, about 3 minutes. Stir in coconut milk until blended and simmer for 3 minutes. Add the shrimp and simmer until they are fully cooked, about another minutes

COCONUT FRIED SHRIMP

Steps:

• In a large bowl, combine the first 5 ingredients. Stir in water and oil until smooth. Place coconut in another bowl. Dip shrimp into batter, then coat with coconut. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, for 3 minutes or until golden brown. Drain on paper towels., In a small saucepan, heat marmalade and honey; stir until blended. Serve with shrimp.

SPICY SAMBAL SHRIMP

Steps:

• Place shrimp in a large bowl of cold water until thawed, 10 to 15 minutes.
• Melt 1/2 cup butter in a microwave-safe glass or ceramic bowl in the microwave in 15-second intervals, 30 seconds to 1 minute. Mix in garlic and half the lemon juice.
• Melt 1 1/2 teaspoon butter in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add shrimp, garlic butter mixture, and sambal oelek. Cook and stir until garlic is cooked and shrimp are heated through, 7 to 8 minutes.
• Bring water and sushi rice to a boil in a saucepan. Reduce heat to low, cover, and simmer until rice is tender, about 15 minutes. Remove from heat, and let stand, covered, until liquid has been absorbed, about 10 minutes.
• Serve shrimp over rice, topped with remaining lemon juice and green onions.

SAMBAL SHRIMP

Steps:

• In a medium bowl, combine the sambal oelek, lime juice, olive oil, sugar, garlic, ginger, mirin, fish sauce and sesame oil. Whisk well to combine. Allow the marinade to sit at room temperature for at least 1 hour and up to 4 hours.
• Place the shrimp in a 1-gallon resealable plastic bag, and add all but 1 /2 cup of the marinade to the bag. Allow the shrimp to marinate at room temperature for 1 hour.
• Preheat a grill to medium-high and oil the grill.
• Place the shrimp on the grill and cook until they are just cooked through, 2 to 2 1/2 minutes per side. Transfer the cooked shrimp to a large bowl. Add the reserved 1/2 cup marinade, the cilantro and the mint and toss well to combine. Transfer the shrimp to a large serving bowl or platter, and serve immediately.

HUSH PUPPY FRIED SHRIMP RECIPE - (4.4/5)

Steps:

• Heat oil in a 375°F deep fryer or large saucepan. To prepare the dipping sauce, combine the mayonnaise, lemon juice, ketchup, 1 Tbsp hot sauce, honey, 3/4 tsp salt, and the black pepper in a small bowl. Whisk until smooth and set aside. Combine the cornmeal, flour, 1 tsp salt, sugar, and paprika in a large bowl. Combine the grated onion, buttermilk, beer, milk, egg, and dash of hot sauce in another small bowl. Add the liquid ingredients to the dry ingredients and whisk until smooth. In batches of 8-10, dip the shrimp into the batter to coat, letting any excess batter drip back in the bowl. Carefully drop the shrimp into the hot oil and fry until golden brown. Remove and drain the shrimp on paper towels. Serve with the dipping sauce.

COCONUT SHRIMP STIR FRY

Steps:

• Heat oil in skillet, add garlic, ginger, scallions and chili, cook for 2 minutes.
• Add coconut milk, mix and cook until bubbles.
• Throw in shrimp and toss around until shrimp looks firm, is no longer translucent and cooked, about 3 minutes.
• Garnish with fresh cilantro to serve.

SAMBAL SAUCE

Steps:

• Place serrano peppers, sugar, salt, shrimp paste, tomato, onion, garlic, and lime juice into a blender, and blend until smooth. Heat vegetable oil in a saucepan over medium-high heat. Stir in the chile puree along with the lemongrass, curry leaves, and galangal. Cook and stir until the mixture changes color and becomes very fragrant, about 15 minutes. Stir in the tamarind juice, and cook for 1 minute more. Strain before serving.