Sambal Shrimp - Good Taste
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Sambal Shrimp

From: Youell?s Oyster House

from: Youell’s Oyster House

Mango-sambal sauce:

  • 1/4 cup mango puree
  • 1/2 cup sambal oelek (Asian chili paste)
  • 1 T water
  • Zest of 1/6 lemon
  • Pinch of garlic powder
  • Pinch of salt

Tempura batter:

  • 1/4 cup cornstarch
  • 1/4 cup flour*
  • 2 T dried chives
  • Pinch of salt
  • 1/3 cup 7UP or Sprite


  • 12 shrimp (21-25 per pound size), peeled and butterflied, tail on
  • Flour for dredging*
  • Vegetable oil for frying



For the mango-sambal sauce: In a medium-size mixing bowl, combine the mango puree, sambal oelek, water, lemon zest, garlic powder, and salt. Spoon about 2 tablespoons of sauce into two small ramekins. Set bowl and ramekins aside.

For the tempura batter: In a separate bowl, mix the cornstarch, flour, chives, salt and soda until fully combined into a thin, crepe-style batter. (The result is much thinner than a cake batter.)

To finish: Heat oil in a deep fryer to 350°F. Dredge shrimp in flour then dip in batter up to the tail. Fry shrimp in two batches, cooking 2 to 3 minutes per batch and turning over as needed for even browning. Remove shrimp and drain on paper towels. Toss the shrimp in the mango-sambal sauce and stack 6 pieces on top of each other in a 3-2-1 pyramid on a pair of serving plates. Place a ramekin on the side of each for dipping.

*NOTE: If gluten is an issue, double the about of cornstarch and soda in the batter and eliminate the flour, and also skip dredging the shrimp.

(Serves 2)


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