Best Lemongrass Sambal Recipes

GRILLED SHRIMP WITH FIERY LEMONGRASS-CHILE SAMBAL

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.

GRILLED SHRIMP WITH FIERY LEMONGRASS-CHILE SAMBAL

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 !

SWEET POTATO, COCONUT & LEMONGRASS SOUP WITH CORIANDER SAMBAL

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.

LEMONGRASS-SHALLOT SAMBAL

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.

LEMONGRASS SAMBAL

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