- 6 scampi, split lengthwise
- 2 tsp olive oil
- lime cheeks, to serve
- 5 Asian red eschalots (see Note), finely chopped
- 3 long red chilies, finely chopped
- 2 red bird’s-eye chilies, finely chopped
- 1 lemongrass stalk (see Note), white part only, finely chopped
- 1 garlic clove, finely chopped
- 5 kaffir 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)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Drink match 2010 Pressing Matters Riesling R69, Tasmania ($33)
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.
• Asian red eschalots, lemongrass and kaffir 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