I saw this recipe in this month's issue of bon appetit and had to try
it.
Assembled ingredients for the sambal. I misread the ingredients and
saw scallions for shallots. I don't have any shallots so I used about
3/4 cup scallions which worked out fine. Also, I used almonds for the
macadamia nuts. I wasn't going to buy a bunch of macadamia nuts for
the 6 the recipe called for.
http://i44.tinypic.com/6z3hw6.jpg

Put the chiles and the next 12 ingredients into the food processor and
blend into a paste.
http://i44.tinypic.com/20jk046.jpg

Add 2 tablespoons of oil to a medium saucepan and cook the sambal
until browning.
http://i41.tinypic.com/21bruqb.jpg

Add one cup of water.
http://i39.tinypic.com/35k65ip.jpg

This is where I got the whisk out and got all the good fond off the
bottom of the pan.
http://i41.tinypic.com/315o13s.jpg

Simmer until most of the water is absorbed but still creamy. Transfer
to a bowl and cool.
http://i43.tinypic.com/35bvvwy.jpg

Place shrimp in a baking dish and brush all over with the marinade.
Marinate for 15 to 30 minutes.
http://i40.tinypic.com/158109i.jpg

Place on a medium high grill and grill for 2-3 minutes per side.
http://i40.tinypic.com/rs5s36.jpg

Shrimp plated. It's spicy, sweet and delicious.
http://i41.tinypic.com/125m64p.jpg

This was worth ever minute involved making it.

@@@@@ Now You're Cooking! Export Format

Grilled Shrimp With Fiery Lemongrass-Chile Sambal

grilling, seafood

Sambal
6 or more Thai bird chiles
or 2 or more jalapeño prefer red; chiles
or 2 or more serrano; seeded coarsely chopped
1 1/2 cups coarsely chopped shallots; about 8 oz
1/4 cup fresh ginger; peeled chopped
3 tablespoons lemongrass, from bottom 4 inches; chopped
6 macadamia nuts
4 cloves garlic; coarsely chopped
2 teaspoons golden brown sugar; packed
2 teaspoons turmeric
1 1/2 teaspoons Salt
1 teaspoon ground coriander
1 teaspoon paprika
1 bay leaf; crumbled
1/2 teaspoon freshly ground black pepper
2 tablespoons vegetable oil; or more
1 cup Water
Marinade and Shrimp
2 tablespoons fresh lime juice
3 tablespoons vegetable oil; or more
3 pounds large shrimp; uncooked unpeeled
or 2 1/2 pounds uncooked peeled; deveined tail on

Sambal:
Combine 6 Thai bird chiles (or 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.
(Can be made 1 day ahead. Cover sambal and chill.)

Marinade and Shrimp
Whisk lime juice, 3 tablespoons oil, and 2 tablespoons sambal in a
small bowl. (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 inlarge
glass baking dish.Brush shrimp all over with marinade. Allow shrimp to
marinated at room temperatue at least 15 minutes and up to 30 minutes.

Meanwhile prepare grill (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.

Notes: bon appetit July '09


** Exported from Now You're Cooking! v5.84 **

koko
--

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

One word

FANTASTIC !!
you have defined Saturdays Lunch
Thank You






koko wrote:
> I saw this recipe in this month's issue of bon appetit and had to try
> it.
> Assembled ingredients for the sambal. I misread the ingredients and
> saw scallions for shallots. I don't have any shallots so I used about
> 3/4 cup scallions which worked out fine. Also, I used almonds for the
> macadamia nuts. I wasn't going to buy a bunch of macadamia nuts for
> the 6 the recipe called for.
> http://i44.tinypic.com/6z3hw6.jpg
>
> Put the chiles and the next 12 ingredients into the food processor and
> blend into a paste.
> http://i44.tinypic.com/20jk046.jpg
>
> Add 2 tablespoons of oil to a medium saucepan and cook the sambal
> until browning.
> http://i41.tinypic.com/21bruqb.jpg
>
> Add one cup of water.
> http://i39.tinypic.com/35k65ip.jpg
>
> This is where I got the whisk out and got all the good fond off the
> bottom of the pan.
> http://i41.tinypic.com/315o13s.jpg
>
> Simmer until most of the water is absorbed but still creamy. Transfer
> to a bowl and cool.
> http://i43.tinypic.com/35bvvwy.jpg
>
> Place shrimp in a baking dish and brush all over with the marinade.
> Marinate for 15 to 30 minutes.
> http://i40.tinypic.com/158109i.jpg
>
> Place on a medium high grill and grill for 2-3 minutes per side.
> http://i40.tinypic.com/rs5s36.jpg
>
> Shrimp plated. It's spicy, sweet and delicious.
> http://i41.tinypic.com/125m64p.jpg
>
> This was worth ever minute involved making it.
>
> @@@@@ Now You're Cooking! Export Format
>
> Grilled Shrimp With Fiery Lemongrass-Chile Sambal
>
> grilling, seafood
>
> Sambal
> 6 or more Thai bird chiles
> or 2 or more jalapeño prefer red; chiles
> or 2 or more serrano; seeded coarsely chopped
> 1 1/2 cups coarsely chopped shallots; about 8 oz
> 1/4 cup fresh ginger; peeled chopped
> 3 tablespoons lemongrass, from bottom 4 inches; chopped
> 6 macadamia nuts
> 4 cloves garlic; coarsely chopped
> 2 teaspoons golden brown sugar; packed
> 2 teaspoons turmeric
> 1 1/2 teaspoons Salt
> 1 teaspoon ground coriander
> 1 teaspoon paprika
> 1 bay leaf; crumbled
> 1/2 teaspoon freshly ground black pepper
> 2 tablespoons vegetable oil; or more
> 1 cup Water
> Marinade and Shrimp
> 2 tablespoons fresh lime juice
> 3 tablespoons vegetable oil; or more
> 3 pounds large shrimp; uncooked unpeeled
> or 2 1/2 pounds uncooked peeled; deveined tail on
>
> Sambal:
> Combine 6 Thai bird chiles (or 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.
> (Can be made 1 day ahead. Cover sambal and chill.)
>
> Marinade and Shrimp
> Whisk lime juice, 3 tablespoons oil, and 2 tablespoons sambal in a
> small bowl. (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 inlarge
> glass baking dish.Brush shrimp all over with marinade. Allow shrimp to
> marinated at room temperatue at least 15 minutes and up to 30 minutes.
>
> Meanwhile prepare grill (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.
>
> Notes: bon appetit July '09
>
>
> ** Exported from Now You're Cooking! v5.84 **
>
> koko
> --
>
> There is no love more sincere than the love of food
> George Bernard Shaw
> www.kokoscorner.typepad.com
> updated 06/03

Oh, lovely recipe, Koko, thanks for the posting. Given the timing
I will file it as the "Day the Magic Lost the Finals Great Shrimp"
recipe, and will enjoy it for a long time. Looks beautiful, I can
hardly wait to try it. Hooaahhhh!

pavane


"koko" > wrote in message ...
|
| I saw this recipe in this month's issue of bon appetit and had to try
| it.
| Assembled ingredients for the sambal. I misread the ingredients and
| saw scallions for shallots. I don't have any shallots so I used about
| 3/4 cup scallions which worked out fine. Also, I used almonds for the
| macadamia nuts. I wasn't going to buy a bunch of macadamia nuts for
| the 6 the recipe called for.
| http://i44.tinypic.com/6z3hw6.jpg
|
| Put the chiles and the next 12 ingredients into the food processor and
| blend into a paste.
| http://i44.tinypic.com/20jk046.jpg
|
| Add 2 tablespoons of oil to a medium saucepan and cook the sambal
| until browning.
| http://i41.tinypic.com/21bruqb.jpg
|
| Add one cup of water.
| http://i39.tinypic.com/35k65ip.jpg
|
| This is where I got the whisk out and got all the good fond off the
| bottom of the pan.
| http://i41.tinypic.com/315o13s.jpg
|
| Simmer until most of the water is absorbed but still creamy. Transfer
| to a bowl and cool.
| http://i43.tinypic.com/35bvvwy.jpg
|
| Place shrimp in a baking dish and brush all over with the marinade.
| Marinate for 15 to 30 minutes.
| http://i40.tinypic.com/158109i.jpg
|
| Place on a medium high grill and grill for 2-3 minutes per side.
| http://i40.tinypic.com/rs5s36.jpg
|
| Shrimp plated. It's spicy, sweet and delicious.
| http://i41.tinypic.com/125m64p.jpg
|
| This was worth ever minute involved making it.
|
| @@@@@ Now You're Cooking! Export Format
|
| Grilled Shrimp With Fiery Lemongrass-Chile Sambal
|
| grilling, seafood
|
| Sambal
| 6 or more Thai bird chiles
| or 2 or more jalapeño prefer red; chiles
| or 2 or more serrano; seeded coarsely chopped
| 1 1/2 cups coarsely chopped shallots; about 8 oz
| 1/4 cup fresh ginger; peeled chopped
| 3 tablespoons lemongrass, from bottom 4 inches; chopped
| 6 macadamia nuts
| 4 cloves garlic; coarsely chopped
| 2 teaspoons golden brown sugar; packed
| 2 teaspoons turmeric
| 1 1/2 teaspoons Salt
| 1 teaspoon ground coriander
| 1 teaspoon paprika
| 1 bay leaf; crumbled
| 1/2 teaspoon freshly ground black pepper
| 2 tablespoons vegetable oil; or more
| 1 cup Water
| Marinade and Shrimp
| 2 tablespoons fresh lime juice
| 3 tablespoons vegetable oil; or more
| 3 pounds large shrimp; uncooked unpeeled
| or 2 1/2 pounds uncooked peeled; deveined tail on
|
| Sambal:
| Combine 6 Thai bird chiles (or 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.
| (Can be made 1 day ahead. Cover sambal and chill.)
|
| Marinade and Shrimp
| Whisk lime juice, 3 tablespoons oil, and 2 tablespoons sambal in a
| small bowl. (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 inlarge
| glass baking dish.Brush shrimp all over with marinade. Allow shrimp to
| marinated at room temperatue at least 15 minutes and up to 30 minutes.
|
| Meanwhile prepare grill (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.
|
| Notes: bon appetit July '09
|
|
| ** Exported from Now You're Cooking! v5.84 **
|
| koko
| --
|
| There is no love more sincere than the love of food
| George Bernard Shaw
| www.kokoscorner.typepad.com
| updated 06/03

On Mon, 15 Jun 2009 11:12:32 +0800, Phil-c <invalid@invalid> shouted
from the highest rooftop:

>
>One word
>
>FANTASTIC !!
>you have defined Saturdays Lunch
>Thank You

One more word: SNIP!

<snip>


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

bob wrote:
> On Mon, 15 Jun 2009 11:12:32 +0800, Phil-c <invalid@invalid> shouted
> from the highest rooftop:
>
>> One word
>>
>> FANTASTIC !!
>> you have defined Saturdays Lunch
>> Thank You
>
> One more word: SNIP!
>
> <snip>
>
>
>
!

Why snip ?

On Mon, 15 Jun 2009 11:32:32 +0800, Phil-c <invalid@invalid> shouted
from the highest rooftop:

>bob wrote:
>> On Mon, 15 Jun 2009 11:12:32 +0800, Phil-c <invalid@invalid> shouted
>> from the highest rooftop:
>>
>>> One word
>>>
>>> FANTASTIC !!
>>> you have defined Saturdays Lunch
>>> Thank You
>>
>> One more word: SNIP!
>>
>> <snip>
>>
>>
>>
>!
>
>Why snip ?

Gosh Phil, I never took you for a Usenet newbie ...


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

bob wrote:
> On Mon, 15 Jun 2009 11:32:32 +0800, Phil-c <invalid@invalid> shouted
> from the highest rooftop:
>
>> bob wrote:
>>> On Mon, 15 Jun 2009 11:12:32 +0800, Phil-c <invalid@invalid> shouted
>>> from the highest rooftop:
>>>
>>>> One word
>>>>
>>>> FANTASTIC !!
>>>> you have defined Saturdays Lunch
>>>> Thank You
>>> One more word: SNIP!
>>>
>>> <snip>
>>>
>>>
>>>
>> !
>>
>> Why snip ?
>
> Gosh Phil, I never took you for a Usenet newbie ...
>
>
Thanks Bob,
I blame it on the 4 c temp and being tired ( 14 hours night seeding
and wonky gps )

But that recipe looked grand and suitable for next Saturdays boil up .
Along with Goat on a spit ( two hanging up and aging)

For a second thought a sincere thank you got up your nose .
Never mind
Cheers P

On Mon, 15 Jun 2009 11:47:46 +0800, Phil-c <invalid@invalid> shouted
from the highest rooftop:

>bob wrote:
>> On Mon, 15 Jun 2009 11:32:32 +0800, Phil-c <invalid@invalid> shouted
>> from the highest rooftop:
>>
>>> bob wrote:
>>>> On Mon, 15 Jun 2009 11:12:32 +0800, Phil-c <invalid@invalid> shouted
>>>> from the highest rooftop:
>>>>
>>>>> One word
>>>>>
>>>>> FANTASTIC !!
>>>>> you have defined Saturdays Lunch
>>>>> Thank You
>>>> One more word: SNIP!
>>>>
>>>> <snip>
>
>>> Why snip ?
>>
>> Gosh Phil, I never took you for a Usenet newbie ...
>>
>>
>Thanks Bob,
>I blame it on the 4 c temp and being tired ( 14 hours night seeding
>and wonky gps )
>
>But that recipe looked grand and suitable for next Saturdays boil up .
>Along with Goat on a spit ( two hanging up and aging)

Two goats *and* grilled shrimp? Presumedly you'll be having a few
people over for the boil up.

>For a second thought a sincere thank you got up your nose .
>Never mind
>Cheers P

Just wondering if my invitation is lost in the mai. ;-) b
--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

On Mon, 15 Jun 2009 11:12:32 +0800, Phil-c <invalid@invalid> wrote:


>koko wrote:
>> I saw this recipe in this month's issue of bon appetit and had to try
>> it.
>> Assembled ingredients for the sambal.
snippage
>
>One word
>
>FANTASTIC !!
>you have defined Saturdays Lunch
>Thank You

Thank you. I hope you try it, it was delicious.

koko
--

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

On Sun, 14 Jun 2009 23:13:17 -0400, "pavane"
> wrote:


>
>
>"koko" > wrote in message ...
>|
>| I saw this recipe in this month's issue of bon appetit and had to try
>| it.
>| Assembled ingredients for the sambal.

snippage.

>Oh, lovely recipe, Koko, thanks for the posting. Given the timing
>I will file it as the "Day the Magic Lost the Finals Great Shrimp"
>recipe, and will enjoy it for a long time. Looks beautiful, I can
>hardly wait to try it. Hooaahhhh!
>
>pavane

Thank you pavane. Hope you find time to try it.

koko
--

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

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?

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).


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

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?

I think you're splitting hairs. Buy prawns and make them as large as
you want.
>
>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).



--
I love cooking with wine.
Sometimes I even put it in the food.

On Sun, 14 Jun 2009 22:14:52 -0700, sf > shouted from
the highest rooftop:

>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?
>
>I think you're splitting hairs. Buy prawns and make them as large as
>you want.

Granted, the taste is similar and the differences subtle. But there is
a difference between shrimp and prawns and it's not just size.

The *largest* fresh shrimps we have down here are about the size of
thumbnail. Most are smaller. But the prawns are several times bigger -
say six shrimp to one prawn. And as subtle as it is there IS a
difference between the taste and texture of a shrimp and a prawn. So
that makes a big difference in how the spices and seasonings are taken
up by the meat, how they cook and how a dish like that turns out.

At least that's what I've found ... the hard way.


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

On Sun, 14 Jun 2009 23:33:37 -0600, Christine Dabney
> shouted from the highest rooftop:

>On Mon, 15 Jun 2009 17:32:11 +1200, bob >
>wrote:
>
>
>>Granted, the taste is similar and the differences subtle. But there is
>>a difference between shrimp and prawns and it's not just size.
>>
>>The *largest* fresh shrimps we have down here are about the size of
>>thumbnail. Most are smaller. But the prawns are several times bigger -
>>say six shrimp to one prawn. And as subtle as it is there IS a
>>difference between the taste and texture of a shrimp and a prawn. So
>>that makes a big difference in how the spices and seasonings are taken
>>up by the meat, how they cook and how a dish like that turns out.
>>
>>At least that's what I've found ... the hard way.
>
>Why don't you try the recipe with prawns..and see. And report back to
>us..
>
>Christine

You buy the prawns and I'll give it a go ;-)

--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

bob > wrote:

> 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?

<http://groups.google.com/group/rec.food.cooking/msg/db308ea583eaea9b>

Victor

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

On Mon, 15 Jun 2009 19:24:12 -0700, koko > shouted
from the highest rooftop:

>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.

Many thanks. That's exactly what I needed to know.

>>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.

Thanks. That helps heaps and I look forward to giving it a try.

There are several variations, like Sweet Thai CP, Sweet & Sour CP,
Garlic/Chili prawns and so on. But the following recipe is for plain,
simple chili prawns - made with raw prawns (aka green prawns) cooked
in the shell and served with white rice & soy sauce. You can also
serve it with noodles or a crusty bread.

We also serve with finger bowls and bowls for the prawn shells.

We prefer the prawns on their own, no dipping sauce, etc, but you
might want some soy sauce for the rice.

My recipe. Serves 4 hungry prawn lovers.

- Around 500g of unpeeled green prawns (or 10-12 each)

- 2tbsp of oil (Canola, Peanut or, if you want that flavour, Olive)

- 4 cloves of garlic

- 2 index finger sized red chilies - de-seeded with membrane removed
(wash you hands before touching your face or anywhere near your
eyes!!!!!)

We don't add salt, but you can salt to taste

I chop the chili finely, but the garlic less so.

Heat the oil and add the chili and garlic. Saute until they sweat, but
not until they brown.

Add the prawns, keep turning and remove when then turn pink.

Drain and eat.

Here are a few more recipes that I hope to try. They're more
complicated but they look interesting:

Chinese Chili Prawns:

http://www.pachakam.com/recipe.asp?id=2642

Chili Prawns:

http://www.cookitsimply.com/recipe-0010-0p8121.html

Singapore Chili Prawns (probably quite hot):

http://www.foodnetwork.com/recipes/s...ipe/index.html

Sweet & Sour Chili Prawns:

http://www.exclusivelyfood.com.au/20...ns-recipe.html

Sweet Thai Chili Prawns:

http://mylifejoys.com/2009/05/recipe...-chili-prawns/





--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

On Tue, 16 Jun 2009 17:09:42 +1200, bob >
wrote:

>On Mon, 15 Jun 2009 19:24:12 -0700, koko > shouted
>from the highest rooftop:
snippage
>>
>>I'm not familiar with chili prawns could you please supply me with a
>>recipe so I can make the comparison.
>>

>There are several variations, like Sweet Thai CP, Sweet & Sour CP,
>Garlic/Chili prawns and so on. But the following recipe is for plain,
>simple chili prawns - made with raw prawns (aka green prawns) cooked
>in the shell and served with white rice & soy sauce. You can also
>serve it with noodles or a crusty bread.
>
>We also serve with finger bowls and bowls for the prawn shells.
>
>We prefer the prawns on their own, no dipping sauce, etc, but you
>might want some soy sauce for the rice.
>
>My recipe. Serves 4 hungry prawn lovers.
>
>- Around 500g of unpeeled green prawns (or 10-12 each)
>
>- 2tbsp of oil (Canola, Peanut or, if you want that flavour, Olive)
>
>- 4 cloves of garlic
>
>- 2 index finger sized red chilies - de-seeded with membrane removed
>(wash you hands before touching your face or anywhere near your
>eyes!!!!!)
>
>We don't add salt, but you can salt to taste
>
>I chop the chili finely, but the garlic less so.
>
>Heat the oil and add the chili and garlic. Saute until they sweat, but
>not until they brown.
>
>Add the prawns, keep turning and remove when then turn pink.
>
>Drain and eat.
>
>Here are a few more recipes that I hope to try. They're more
>complicated but they look interesting:
>
>Chinese Chili Prawns:
>
>http://www.pachakam.com/recipe.asp?id=2642
>
>Chili Prawns:
>
>http://www.cookitsimply.com/recipe-0010-0p8121.html
>
>Singapore Chili Prawns (probably quite hot):
>
>http://www.foodnetwork.com/recipes/s...ipe/index.html
>
>Sweet & Sour Chili Prawns:
>
>http://www.exclusivelyfood.com.au/20...ns-recipe.html
>
>Sweet Thai Chili Prawns:
>
>http://mylifejoys.com/2009/05/recipe...-chili-prawns/

Thanks for the great info.

koko
--

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