Lemongrass Sambal Recipes

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GRILLED SHRIMP WITH FIERY LEMONGRASS-CHILE SAMBAL

Sweet shrimp meets a chile-packed sambal in this easy grilled dish.

Provided by Steven Raichlen

Categories     Shrimp     Grill

Yield Makes 6 servings

Number Of Ingredients 23



Grilled Shrimp with Fiery Lemongrass-Chile Sambal image

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.

Sambal:
6 (or more) Thai bird chiles or 2 (or more) serrano or jalapeño chiles (preferably red), seeded, coarsely chopped
or 2 (or more) serrano chiles
or jalapeño chiles (preferably red)
1 1/2 cups coarsely chopped shallots (about 8 ounces)
1/4 cup chopped peeled fresh ginger
3 tablespoons chopped lemongrass (from bottom 4 inches of 2 large stalks)
6 macadamia nuts
4 garlic cloves, coarsely chopped
2 teaspoons (packed) golden brown sugar
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 (or more) vegetable oil
1 cup water
Marinade and shrimp:
2 tablespoons fresh lime juice
3 tablespoons (or more) vegetable oil
3 pounds uncooked unpeeled large shrimp, or 2 1/2 pounds uncooked peeled large shrimp, deveined, tails left intact
or 2 1/2 pounds uncooked peeled large shrimp, deveined, tails left intact

LEMONGRASS-SHALLOT SAMBAL

Provided by James Oseland

Categories     Condiment/Spread     Sauce     Citrus     Onion     No-Cook     Lime     Hot Pepper     Shallot     Lemongrass

Yield Makes about 1/3 cup

Number Of Ingredients 6



Lemongrass-Shallot Sambal image

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.

1 meaty stalk of fresh lemongrass
2 fresh red Holland chiles or other fresh long or short hot red chiles, such as Fresno or Thai (see Cook's Note, below), stemmed and very finely chopped (for a milder sambal, seed the chiles; I prefer not to.)
2 shallots, peeled and very finely chopped (about 1 ounce total)
3 teaspoons peanut oil
1 tablespoon fresh lime juice
1/4 teaspoon salt

GRILLED SHRIMP WITH FIERY LEMONGRASS-CHILE SAMBAL

Steve Raichlen visited 53 countries (6 or 7 continents - if you include the occasional barbcue obsessed scientist stationed in Antartica) on a quest to get to the heart of the most universal cooking method grilling over an open flame. Most countries have evolved their unique grills, rubs, marinades, grilling techniques, and styles of barbecue & that way, the country grills say a lot about its culture. True, a lot of great grilling takes place on Third World street corners, but you can also find some pretty amazing barbecue at luxury resorts. This comes from the hotel Amandari in Indonesia, which is built right into a rice paddy near the artist town of Ubud in Bali Dinner began with a Balinese welcome dance performed by local children They dined at a table for two strewn with rose petals in an open pavilion facing a lily pond. There was a team of chefs that cooked for them alone, on portable grills over charcoal (the best way for excellent flavor!) The succesion of dishes revealed Balinese cooking in all its polymorphic glory. A profoundly complex cuisine only hinted at in the food at your typical street-corner stall, Bon Appetit Magazine, July 2009 edition. The shrimp is grilled with an aromatic paste of lemongrass, ginger, turmeric, chile peppers & paprika. There is a 15-30 minute marinating time not included.:)

Provided by Manami

Categories     Fruit

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 18



Grilled Shrimp With Fiery Lemongrass-Chile Sambal image

Steps:

  • SAMBAL::.
  • Combine 6 Thai bird chiles (or 2 serrano or jalapeño chiles) and next 12 ingredients (through black pepper) 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.
  • SHRIMP:.
  • Whisk lime juice, 3 tablespoons oil, and 2 tablespoons sambal in 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 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.
  • E N J O Y !

Nutrition Facts : Calories 392.6, Fat 15.8, SaturatedFat 2.3, Cholesterol 345.6, Sodium 925.8, Carbohydrate 13.7, Fiber 0.6, Sugar 1.7, Protein 47.6

2 serrano peppers or 2 jalapeno chiles, seeded, coarsely chopped (preferably red, more if wanted)
1 1/2 cups coarsely chopped shallots (about 8 ounces)
1/4 cup chopped peeled fresh ginger
3 tablespoons chopped lemongrass (from bottom 4 inches of 2 large stalks)
6 macadamia nuts
4 garlic cloves, coarsely chopped
2 teaspoons packed golden brown sugar
2 teaspoons turmeric
1 1/2 teaspoons salt
1 teaspoon ground coriander
1 teaspoon paprika
1 bay leaf, crumbled
1/2 teaspoon fresh ground black pepper
2 tablespoons vegetable oil (or more)
1 cup water
2 tablespoons fresh lime juice
3 tablespoons vegetable oil (or more)
3 lbs uncooked unpeeled large shrimp or 2 1/2 lbs uncooked peeled large shrimp, deveined, tails left intact

LEMONGRASS SAMBAL

Number Of Ingredients 13



Lemongrass Sambal image

Steps:

  • 1. Place the lemongrass, shallots, garlic, chile, tomato with its juices, the ginger, turmeric, and palm sugar in a food processor. Process to a coarse paste. Add the Tamarind Water, sweet soy sauce, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Process to blend.2. Heat the oil in a wok or frying pan over medium heat. Add the lemongrass mixture. Cook, stirring with a wooden spoon, until lightly browned and very fragrant, about 10 minutes. Season to taste with additional salt and pepper. Cool to room temperature before serving. This delicious sambal will keep, tightly covered in the refrigerator, for up to 1 week.Makes about 1 1/4 cups enough to serve 4 to 6

Nutrition Facts : Nutritional Facts Serves

6 stalks lemongrass, , fresh, trimmed and thinly sliced
2 to 3 shallots, large, coarsely chopped
6 cloves garlic, peeled
1 to 3 serrano chile, or Thai, coarsely chopped (for a milder sambal, seed the chiles)
1 tomato, fresh, ripe plum, cut into 1/2-inch dice (with juices)
1 tablespoon ginger, chopped fresh
1 tablespoon turmeric, chopped fresh or an additional 1 tablespoon chopped fresh ginger mixed with 1/2 teaspoon ground turmeric
1 tablespoon sugar, palm or firmly packed light brown sugar
2 tablespoons Tamarind Water (see recipe under "Ground Meat, Burgers and Sausages") or fresh lemon juice
1 tablespoon soy sauce, sweet (katjap manis) or 1 1/2 teaspoons each regular soy sauce and molasses
1/2 teaspoon salt, or more to taste
1/2 teaspoon black pepper, freshly ground, or more to taste
1/2 cup peanut oil

SWEET POTATO, COCONUT & LEMONGRASS SOUP WITH CORIANDER SAMBAL

Warm up with our healthy sweet potato, coconut and lemongrass soup. This veggie dish is full of vitamin c and makes a great low-calorie lunch

Provided by Sophie Godwin - Cookery writer

Categories     Lunch, Soup

Time 45m

Number Of Ingredients 12



Sweet potato, coconut & lemongrass soup with coriander sambal image

Steps:

  • Heat the oil in a large pan, then add the spring onions, garlic, lemongrass and three-quarters of the ginger and cook for 2 mins until aromatic, then tip in the sweet potato. Give everything a good mix so the sweet potato is well coated, then add the coconut milk, stock and 500ml water. Bring to the boil, then simmer for around 25 mins until the sweet potato is cooked through.
  • Meanwhile, tip the remaining ginger, the chilli, sugar, three-quarters of the lime juice and most of the coriander (reserving a few leaves for a garnish) into a food processor and blitz until smooth. Transfer the sambal to a small jug and set aside.
  • Blitz the soup with a hand blender until smooth, then season to taste with the remaining lime juice and some salt and pepper. Divide the soup between bowls and top with the coriander sambal. Garnish with the reserved coriander leaves.

Nutrition Facts : Calories 324 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium

2 tbsp groundnut oil
4 spring onions , sliced
2 large garlic cloves , sliced
2 lemongrass stalks , outer leaves removed and stalk finely chopped
finger-sized piece ginger , sliced
900g sweet potatoes , peeled and chopped into small pieces
215ml coconut milk
285ml vegetable stock (we used Bouillon)
1 green chilli , deseeded
1 tsp caster sugar
2 limes , juiced
1 small pack coriander

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Top Asked Questions

What is the best sambal sauce recipe?
1. Mix the shallots, chilies, lemongrass, ginger, and fish sauce together in a small bowl. 2. Add the lime juice, salt, and pepper and toss to combine, then let the sambal sit for 5 to 10 minutes to allow the flavors to meld. 3. Stir in the coconut oil and let the sambal sit for an additional 10 minutes before serving.
Where can I find lemongrass for sambal?
This gorgeous-tasting, easy-to-make raw sambal originated in Bali. Try to find the freshest, most flavorful lemongrass you can when making it—your best bet may be in deep summer at a farmers' market that serves a substantial Asian community, where you're likely to find impeccably fresh, organic lemongrass.
How do you make sambal Curry?
In a large pot, heat oil over medium heat. Add sambal paste, and cook, stirring occasionally, until fragrant, about 2 minutes. Add onions, and cook until softened, 3 to 5 minutes more. Stir in coconut milk, sugar, and salt.
How do you make lemongrass curry?
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.

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