Name: Grilled Shrimp with Fiery Lemongrass-Chile Sambal
Yield: Makes 6 servings
Ingredients: 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; 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

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Grilled Shrimp with Fiery Lemongrass-Chile SambalHans Gissinger

To read of my travels, you might get the impression that for most of the last three years, I've done nothing but prowl night markets and food stalls. True, a lot of great grilling takes place at these markets, but you can also find some pretty amazing barbecue at luxury resorts. One such place is Amandari, a hotel built right into a rice paddy near the artist town of Ubud, Bali. There, a team of chefs makes Balinese grilled chicken, whole grilled fish with makrut lime leaves, and this grilled shrimp with fiery lemongrass sambal.

Cooks' Note

Editor’s note: This recipe has been updated as a part of our archive repair project.

Recipe notes

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