Youell's Sambal Shrimp
Sambal Shrimp2017-10-26T11:04:29+00:00

Sambal Shrimp

Presented by Youell’s Oyster House

INGREDIENTS

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

Shrimp:

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

DIRECTIONS

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)

As seen in the Summer/Fall 2016 Issue

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