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Seattle, WA.


Northwest Spot Prawn Sambal

Northwest Spot Prawn Sambal

Seattles Best Catering Spot Prawn Sambal Recipe


  • 2 cups sambal oelek (ground fresh chili paste)
  • 1⁄2 cup sugar
  • 1⁄2 cup freshly squeezed lime juice
  • 1⁄2 cup olive oil
  • 1⁄4 cup minced garlic
  • 1⁄4 cup minced fresh ginger
  • 1⁄4 cup mirin
  • 2 tablespoons Vietnamese fish sauce (nuoc nam)
  • 2 tablespoons dark Asian sesame oil
  • 2 pounds large shrimp 16/20’s, peeled and deveined, head and tail segments intact
  • 2 tablespoons roughly chopped fresh cilantro
  • 2 tablespoons roughly chopped fresh mint


1. In a medium bowl, combine all the ingredients except the shrimp, cilantro, and mint. Whisk well to combine. Allow the marinade to sit at room temperature for at least 1 hour and up to 4 hours.

2. Place the shrimp in a 1-gallon resealable plastic bag, and add all but 1 ⁄2 cup of the marinade to the bag. Allow the shrimp to marinate at room temperature for 1 hour.

3. Preheat a grill to medium-high and oil the grill.

4. Place the shrimp on the grill and cook until they are just cooked through, 2 to 2 1 ⁄2 minutes per side. Transfer the cooked shrimp to a large bowl. Add the reserved 1 ⁄2 cup marinade, the cilantro, and the mint, and toss well to combine. Transfer the shrimp to a large serving bowl or platter, and serve immediately.

Yield: 6 to 8 servings

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