• ¼ Tbsp Butter
  • 6 Large Shrimp
  • 1 Clove of Garlic (Minced)
  • Scallion
  • 2 Tbsp Sambal Oelek (Chili Sauce from Huy Fong Food Inc., the makers of the Sriracha Rooster Sauce
This is for an appetizer or side portion of shrimp for a single person.  The recipe can be easily multiplied but I would not recommend as an entree size portion of these shrimp.  They are quite spicy and the heat builds up as you eat them.

Step 1: The Sambal Oelek

The Sambal Oelek can be found in most grocery stores in the Asian food section next to the Sriracha.  This is mostly vinegar and chilies that has not been flavored with other ingredients.  We will be cooking with this and using it raw for two different flavor profiles.  We will also be seasoning the shrimp with garlic.  This stuff is pretty spicy so be careful when using salt, as it is easy to oversalt spicy foods.
Sounds delightful! <br><br>Sambal Oelek is a great condiment but the heat it can be pretty intense. I think using Sambal Manis instead might be a nice variation of this for people that would like it milder. <br><br>Sambal Manis is hot peppers with vinegar like Sambal Oelek but also contains tamarind and palm sugar. It's milder and a little less vinegary than Sambal Oelek.
I have never seen Sambal Manis. I like the heat of the Oelek and a lot of the vinegar taste cooks off but I will definitely try the Sambal Manis. I love learning about new foods. Thanks for the tip.
It's definitely a less common than the Sambal Oelek. In my area, you can find the Oelek in normal grocery stores but you need to go to a specialty ethnic grocer (Dutch or Indonesian) to find the Manis.
Looks lovely!

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Bio: I am usually not happy with anything off the shelf so I like to make things work the way I want.
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