Sambal ShrimpMeris Resources2017-10-26T11:04:29-04:00

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)