James Carrier
YieldsMakes 4 servings
An unsung Asian cuisine, Indonesian food appeals to fans of big, bold flavors. Just use a food processor to create a five-ingredient sauce laden with coconut, chilies, and garlic for a pungent and spicy accompaniment to shrimp.

 

 

How to Make It

Step 1
1

In a food processor, whirl coconut, chilies, anchovy paste, garlic, and lime juice until coconut and chilies are minced; scrape container sides frequently.

Step 2
2

Rinse and drain shrimp. Thread onto 4 flat metal skewers (10 to 14 in.).

Step 3
3

Place 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 lid on gas grill. Cook shrimp, turning once, until bright pink and opaque but still moist-looking in center of thickest part (cut to test), 3 to 5 minutes total.

Step 4
4

Transfer shrimp to a platter. Serve with sambal paste to add to taste.

Ingredients

 1 cup sweetened flaked or shredded dried coconut
 6 fresh serrano chilies (about 1 1/2 oz. total), stemmed, seeded, deveined, and chopped
 1 1/2 teaspoons anchovy paste
 2 cloves garlic
 5 tablespoons lime juice
 1 pound (26 to 30 per lb.) peeled, deveined shrimp

Directions

Step 1
1

In a food processor, whirl coconut, chilies, anchovy paste, garlic, and lime juice until coconut and chilies are minced; scrape container sides frequently.

Step 2
2

Rinse and drain shrimp. Thread onto 4 flat metal skewers (10 to 14 in.).

Step 3
3

Place 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 lid on gas grill. Cook shrimp, turning once, until bright pink and opaque but still moist-looking in center of thickest part (cut to test), 3 to 5 minutes total.

Step 4
4

Transfer shrimp to a platter. Serve with sambal paste to add to taste.

Javanese Sambal with Grilled Shrimp