Shrimp cocktail
Prep Time:
10 minutes
Cooking Time:
3 minutes
Servings:
4
If they like it, it serves 4 otherwise
Sambal is a category of chilli-based sauces or pastes originating in maritime Southeast Asia, particularly within the cuisines of Indonesia, Malaysia, Timor-Leste, Brunei, Singapore, southern Thailand and southern Philippines. Sambal is also found in South Africa, Suriname and the Netherlands, while in Sri Lanka a local adaptation is known as sambol. In English, it is commonly described as an “Indonesian condiment or Malaysian condiment
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Ingredients
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Steamed Shrimp
20 raw shrimp, in shell (16/20) (454 g / 1 lb approx) (easy to peel)
Cocktail Sauce
1/2 cup (125 ml) chili sauce
1 tablespoon (15 ml) prepared horseradish
1 tablespoon (15 ml) lemon juice
1 teaspoon (5 ml) sambal oelek
1/2 teaspoon (2.5 ml) Worcestershire sauce
Directions
Preparation
Steamed Shrimp
In the top part of a steaming pot, cook the shrimp, covered, for about 3 minutes or until they change colour. Transfer to a large bowl and refrigerate for about 30 minutes or until the shrimp have completely chilled. Shell the shrimp, keeping the tail on.
Cocktail Sauce
Meanwhile, in a bowl, combine all the ingredients. Refrigerate, if necessary. Pour the sauce in your choice of glasses or bowls and place the shrimp around the rim.
