Grilled scampi with sambal matah

Ingredients

• 6 scampi, split lengthwise
• 2 tsp olive oil
• lime cheeks, to serve

Sambal matah

• 5 Asian red eschalots (see Note), finely chopped
• 3 long red chillies, finely chopped
• 2 red bird’s-eye chillies, finely chopped
• 1 lemongrass stalk (see Note), white part only, finely chopped
• 1 garlic clove, finely chopped
• 5 makrut lime leaves (see Note), finely shredded
• ½ tsp shrimp paste (belachan) (see Note), roasted
• 1 lime, juiced
• 2 tbsp fish sauce
• 125 ml (½ cup) vegetable oil
• caster sugar, to taste (optional)

Drink match 2010 Pressing Matters Riesling R69, Tasmania ($33)

Instructions

To make sambal matah, place eschalots, chillies, lemongrass, garlic and lime leaves in a bowl. Combine shrimp paste and lime juice in a jug, stirring to dissolve paste, then add to bowl. Stir in fish sauce, oil and sugar, if using. Makes 1 cup. Sambal will keep in an airtight container in the fridge for up to 1 month.

Brush scampi with olive oil and season with salt. Heat a chargrill pan or barbecue over high heat. Grill scampi, flesh-side down, for 2 minutes, then turn and cook for a further 2 minutes or until just cooked. Top with sambal matah and serve with lime cheeks.

Notes

• Asian red eschalots, lemongrass and makrut lime leaves are available from Asian food shops and select greengrocers.

• Shrimp paste (belachan) is from Asian food shops and select supermarkets. To roast, wrap in a piece of foil and place in an oven heated to 200°C for 10 minutes. Cool before using.

Photography Brett Stevens