Shrimp & Mango - A Perfect Union

December 28th, 2007

This evening’s dinner was inspired by Chef Ming Tsai, one of the sexiest chefs on the planet (I just had to say that!). And what a delicious meal it was. Shrimp marinated in a red chili sambal, grilled to perfection, atop a magnificent mango salsa. I was barely able to get these shots for rushing to sit down to the table; not my best photography, i know, but you get the idea. As appetizing as this dish may look to the eye, that pales in comparison to its deliciousness on the palate.

For those of us who enjoy a bit of peppery zing to our food, this multipurpose sambal is, as we used to say back in the day, the bomb! I used it to marinate the shrimp and it is also an ingredient in the mango salsa. I had no idea this sambal would be so delicious (I could pluck out my eyelashes for not making it sooner). I understand now the importance of making large batches at a time. Unfortunately, I barely had enough red jalapeños on hand to make one cup, so there was none left to photograph. Not to worry; I will make more very soon. No doubt! And I will post the pics. Promise!

If you don’t happen to be wild about heat in your food, remove the ribs and seeds from the jalapeños and Thai chilies for a milder version. If this still sounds too spicy for your taste, you may want to skip the sambal recipe or use it sparingly.

Once the sambal is made and the shrimp are peeled and cleaned, this dish is actually quick and easy to prepare. The sambal can be prepared anytime and keeps well in the fridge. Being a huge fan of spicy food, this peppers-and-garlic blend is a real treat and a welcome change from the chili sauce, cayenne pepper, red chili powder and other fire starters that I regularly use. I will definitely keep some on hand for other uses.

Tip: Be sure to use gloves when handling the peppers.

Spicy Grilled Shrimp Recipe

Source: Own creation, inspired by Chef Cutie Ming
Serves 2 | Delicious!

1 lb. shrimp, large, preferably fresh
1/2 cup Traditional Sambal (recipe below)
1/4 cup Ponzu*
1/4 cup grapeseed or canola oil
Freshly ground black pepper to taste

Peel and clean shrimp; place in a shallow glass dish.

Mix together remaining ingredients, pour over shrimp. Stir to completely coat each shrimp. Refrigerate to marinate for at least 30 minutes.

Grill on outdoor or stovetop grill (medium-high heat), approx. 2 minutes on each side. If necessary, use wooden skewers (soaked in water overnight so they don’t catch fire) to keep shrimp from falling into hot coals. Alternately, place shrimp in a shallow baking dish or on a cookie sheet and oven broil on lower rack.

*Ponzu, a seasoned Japanese soy sauce, accented with citrus, can be found in the Asian section of many grocery stores and at Asian specialty stores. If not available, substitute 1/4 cup soy sauce, the juice of a small lemon and the juice of a small orange. Commonly used as a sauce for sushi, sashimi and other Japanese dishes, Ponzu can also be used to season vegetables and meats, and with a little oil added, as a dressing for salads.

Traditional Spicy Sambal Recipe

Source: Simply Ming East Meets West, p. 56
Makes about 2 1/2 cups | Vegetarian

2 pounds dried red or fresh jalapeños, stemmed and chopped very roughly
10 fresh Thai chiles or 1 tablespoon red pepper flakes
1 cup minced garlic
1/4 cup grapeseed or canola oil
2 cups rice wine vinegar
1 teaspoon sugar
2 teaspoons salt

In a medium saucepan, combine the jalapeños, Thai chiles, garlic, and oil and cook over low heat until the ingredients soften and blend, about 15 minutes. Add the vinegar and cook until reduced by half, 12 to 15 minutes.

Remove from the heat and add the sugar and salt. Cool to room temperature. Transfer the mixture to a food processor and pulse 3 or 4 times to chop to a salsa-like texture. Store in the refrigerator in a tightly sealed jar. Lasts 1 month, refrigerated.

Spicy Mango Salsa Recipe

Source: Simply Ming East Meets West, p. 90
Makes 6 cups | Vegetarian

5 large, ripe mangos, peeled and cut into 1/4-inch dice
2 medium red onions, cut into 1/4-inch dice
2 red jalapeños, stemmed and minced
1 tablespoon peeled and minced fresh ginger
2 tablespoons traditional spicy sambal or store-bought sambal or hot pepper sauce
1/3 cup fresh lime juice (from 6 to 8 limes)
Kosher salt and freshly ground black pepper to taste

In a large, non-reactive bowl, combine the mangos, onions, jalapeños, ginger, sambal, and lime juice, and blend gently. Season with salt and pepper. Use or refrigerate. Lasts 1 to 1 1/2 weeks, refrigerated.

Filed under: Main Courses