Javanese Sambal with Grilled Shrimp
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
1 cup sweetened flaked or shredded dried coconut
6 fresh serrano chiles, stemmed, seeded and deveined, and chopped
1-1/2 tsp. anchovy paste
2 cloves garlic
5 Tbsp. lime juice
1 pound (26/30) peeled, deveined shrimp
Instructions:
In a food processor, pulse the coconut, chiles, anchovy paste, garlic and lime juice until the coconut and chiles are minced, scraping the container sides frequently.
Rinse and drain the shrimp, then thread them onto 4 flat metal skewers (10″ to 14″).
Place the shrimp on a barbecue grill over a solid bed of medium-hot coals or on a gas grill set at medium-hot (you can hold your hand at grill level only 3 to 4 seconds); close the lid on the gas grill and cook the shrimp, turning once, until they are bright pink and opaque, about 3-4 minutes. Do not overcook.
Transfer the shrimp to a serving platter and present them with the sambal paste, allowing your guests to to add as much sambal as they want.
Yields 4 servings.
Recipe from Sunset Magazine, April 1998.