Grilled Tamarind Shrimp - [Cooking]

Posted by Chubbypanda at 2/15/2008 11:59:00 PM

(Pictures for this review taken with my Canon Rebel XTi.)

Hey everyone! Hope you had a great Valentine's Day (or Singles Appreciation Day). Cat and I spent another wonderful evening at 6ix Park Grill in Irvine, which is our favorite special occasion restaurant. I highly recommend it to anyone in the area. They went above and beyond this year. I would have taken some pictures, but I was "off-duty". Instead, you can read about prior visits here and here.



It's a commonly held misconception that barbecuing is something done when the weather is warm and the sun is shining. It seems like every gerbil-faced, smarmy, television food personality starts putting out their "grilling with friends" special during the balmy summer months. To these people, I say, "Wuss!". Grilling is the providence of real men who light up whenever the primordial craving for blood, meat, and fire stirs in their souls. It's a burning in the veins can't be denied. 120°F out? Grab a piece of cardboard and crack a cold beer. Sky pissing cats and dogs? That piece of cardboard is your friend, snowflake. The wind is too high? Baby, the wind is your best friend. It makes coals hotter. What's your excuse now?



Since little or no fat is involved, grilling is one of the healthiest cooking methods available. It's also highly versatile. With proper planning and a little ingenuity, you can grill almost anything at any time and in any place. Don't believe me? I often grill up and pack this lunch before work. Nothing like a warm bento box with steamed rice and Grilled Tamarind Shrimp. All you need to do is free your mind. Don't box yourself into weekend afternoons during the summer. Leave those frozen hamburgers and pressure-formed franks in the mega mart for some other poor schmuck. Anything. Any time. Any place.


Grilled Tamarind Shrimp


Gear:

1 paring knife
1 mixing bowl
1 barbecue
2 metal or bamboo skewers
1 basting brush
1 BBQ lighter or long match
Match-light charcoal briquettes



Ingredients:

1 lb of large shrimp (I like jumbo prawns)
3 tbsp of tamarind pulp
3 tbsp of kecap manis
1 tbsp of sugar
1 tbsp of Chinese garlic chili paste
1/2 cup of water



Prep work (night before):

  1. De-vein the shrimp without removing the shells. The shells will protect the shrimp from the direct heat applied during grilling and also add a lot of flavor. I eat these suckers shells and all.

  2. Soak the tamarind paste in water. Once soft, work the tamarind and water into a thick sauce. Remove any tamarind seed bits.

  3. Add the kecap manis, sugar, and Chinese garlic chili paste to the sauce. Mix well.

  4. Add the shrimp to the sauce and toss until evenly coated. Cover and leave to marinate in the refrigerator overnight.

  5. If using bamboo skewers, soak in water overnight.




Instructions (morning of):
These instructions assume that you're cooking with a charcoal grill. If you're using propane or a stovetop cast iron grill pan, set the heat to medium-high 8-10 minutes before you begin cooking. The whole process should take 20-30 minutes.

  1. Stack two large handfuls of match-light charcoal briquettes in a pyramid shape on one side of your grill and light them. Although I prefer lump charcoal, I use match-light for morning grilling because they're ready faster and require less finessing.

  2. Fire up your rice cooker and get it going.

  3. Make some coffee. Drink it.

  4. Brush your teeth. Shave. Yes, I do both in the yard. If you're comfy leaving an open flame burning unattended, be my guest. As for me, it's my damn yard and I'll brush my teeth in it if I want to. I find it rather refreshing.

  5. Once the briquettes are white (see the picture above), spread them out along one side of the barbecue. I use a pair of metal tongs for this, but you can use whatever you like. DO NOT USE YOUR HANDS. Fit the grill in place on top.

  6. Remove the shrimp from their marinade and thread onto skewers. I use two skewers and thread the shrimp across them like ties on a railroad track (see top picture). It makes them easier to flip and control. Leave about a quarter-inch of space between each shrimp.

  7. At this point, the grill should be nice, hot, and ready for shrimp. Constantly brush the shrimp with their marinade while they cook. Jumbo prawns take about 3-5 minutes a side. Smaller shrimp will take less time.

  8. Pack the shrimp with freshly steamed rice in an insulated lunch box and you're good to go. You might want to catch a quick shower, though, unless you like smelling like tasty barbecue smoke. Some people do.

  9. Remember to put out the coals!




Serves 1-3.

Good eating!

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10 comments:

  1. Andaliman said... 2/16/2008 03:58:00 AM

    I love grill almost everything with kecap manis. yummy  

  2. elmomonster said... 2/16/2008 10:01:00 PM

    As an Indonesian, I applaud your use of kecap manis, the national condiment and all-purpose food cure all. If you have any lamb, you can also make authentic sate kambing by simply mixing the kecap manis with white pepper and lemon juice, and basting the skewered meat with it after it's turns opaque over hot coals...one of my favorite dishes. Ever.  

  3. Jessica said... 2/18/2008 09:10:00 PM

    Chubbypanda, I've been a loyal, but silent reader for quite some time, and just had to thank you for this post. The food looks extraordinary. I don't know if this is allowed, but I'd love to make a recommendation: I don't think you've ever reviewed the Ethiopian restaurant Tana in Fountain Valley. It's a hole-in-the-wall with the best Ethiopian I've ever had -- and I've tried a bunch in LA, NYC, Boston, and elsewhere. You should check it out!  

  4. foodhoe said... 2/20/2008 07:30:00 PM

    very gorgeous photos CP, the recipe sounds delicious and the coals look so very hot...  

  5. Kathy said... 2/20/2008 07:44:00 PM

    It's dead in the middle of winter here in NYC and you tempt me with a post on grilling!!...oh maaannns, I'd sure go for a dose of the west coast right this moment! ^_^  

  6. Elizabeth said... 2/20/2008 08:15:00 PM

    mmm... the shrimp look simply delish. I could see the marinade working with other types of meat. I live on the top floor of a condo complex and there are no grills allowed on balconies. I'd bbq more often if I lived on the first floor next to the grills or if grills were allowed.  

  7. tigerfish said... 2/21/2008 11:35:00 PM

    Tamarind as the marinade....that is SO GOOD! A little tang on the shrimp that is simply god-sent! :D
    I tried tamarind shrimp before too but I did not grill it. It just went into a frying pan. :P  

  8. Chef Ben said... 2/27/2008 02:56:00 PM

    Does are some huge shrimp! What else do you tamarind for? I hate buying one of those block and using just a few teaspoons.  

  9. pleasurepalate said... 3/02/2008 01:11:00 PM

    Wow, your grilled tamarind shrimp looks and sounds so amazingly good. I'm a restaurant goer, not a cook, baker or griller, but even I'm inspired.  

  10. Chubbypanda said... 3/12/2008 12:56:00 AM

    Andaliman,

    It's great stuff, like fish sauce. I always taste a little of it when I'm using it. You know, to make sure it's fresh...

    Elmo,

    I am going to try that and blog it. Thanks for the recipe!

    Jesscia,

    I just might do that. Thanks!

    Foodhoe,

    Those match-lights are scary. You just brush them with a match and FWOOOSH! I store mine on concrete well away from anything flammable.

    Kathy,

    For all my bravado, I admit that grilling in snow and wind is a serious challenge. On the other hand, I did manage to do it up at Lake Arrowhead this winter.

    Elizabeth,

    There are two easy options for someone in your situation, as I was during much of college. First, the broiler of your oven or toaster oven is essentially a grill with the heating element above instead of below the meat. Second, a cast iron grill pan is also an excellent way to sear your food at high heat with your range top burners. Neither of these will give you the rich, smoky tang of charcoal, but the food will still taste great.

    Tigershrimp,

    I love tamarind. It makes great candy and drinks as well.

    Chef Ben,

    I use it to make Mexican tamarindo drink, and for Malaysian and Thai dishes. The nice thing about the massive block is it lasts darn near forever.

    Pleasurepalate,

    Awww... Thanks!

    - Chubbypanda  

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