On Mon, 15 Jun 2009 16:38:09 +1200, bob >
wrote:

>On Sun, 14 Jun 2009 19:29:32 -0700, koko > shouted
>from the highest rooftop:
>
>>I saw this recipe in this month's issue of bon appetit and had to try
>>it.
>>Assembled ingredients for the sambal.
>
><snip>
>
>Two questions:
>
>1. The shrimp we get in NZ are very small, but the prawns are big and
>juicy and easy to find. Do you think it would be OK to substitute
>prawns for shrimp in this recipe?
Personally I think they would be better. The shrimp I used were 31-40,
that was all I had on hand but I'd like to use larger ones next time.
Just be sure and cover them well in the marinade.
>
>2. We love garlic prawns and chili prawns. How would you say this dish
>compares with chili prawns on the heat scale? Would the sambal
>complement or overpower the taste of the prawns (I've only tried the
>store bought sambal in little jars).
One nice thing about making your own sambal is that you have control
of the heat factor. In the recipe it states to taste the sambal while
you are processing it in the food processor and adding more chiles as
you like.
I don't think it overpowers the shrimp or prawns you might use. I find
it a complimentary combination. I grilled the shimp with the shells on
which left the shrimp nice and juicy. The sambal can be used as a
dipping sauce on the side if you like.

I'm not familiar with chili prawns could you please supply me with a
recipe so I can make the comparison.

Hope that helps.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 06/03