Udang Bakar Jimbaran

Before you start

• Butterfly the prawns to maximize the surface area for the glaze.

  Using kitchen shears, cut down the back of the prawn shell from the head to the tail. Use a paring knife to slice deeply into the flesh without cutting all the way through, butterfly the prawn open, and remove the dark digestive vein.

• Toast the fermented shrimp paste before using.

  Using tongs, hold the block of terasi over a gas burner flame for a few seconds, or dry-roast it in a skillet, until it becomes highly fragrant. This neutralizes the raw ammonia aromas and unlocks a deeply savory profile.

Ingredients

• large tiger prawns1 1/2 lb
• lime1 med
• kosher salt3/4 tsp
• black pepper1/2 tsp
• yellow onion1/2 med
• cloves garlic6 med
• sweet pineapple1/4 cup
• fermented shrimp paste1 tsp
• neutral cooking oil3 tbsp
• tomato ketchup1 1/2 tbsp
• oyster sauce1 tbsp
• Indonesian chili sauce1 tbsp
• sweet soy sauce1 tbsp
• brown sugar1 tsp
• water3 tbsp
• red tomato1 large
• bird's eye chilies6 small
• shallots3 med
• key lime1 med
• sugar1/2 tsp

Method

1. 01

   Marinate the prawns to neutralize odors and firm the flesh.

   Toss the butterflied prawns with the juice of the regular lime, 1/2 teaspoon of the kosher salt, and the black pepper. Let sit for 15 minutes, then pat them completely dry so they grill rather than steam.

2. 02

   Blend the aromatics into a smooth puree.

   In a small food processor or blender, combine the onion, 5 cloves of the garlic, the pineapple, the toasted shrimp paste, and 1 tablespoon of the cooking oil. Process until smooth.

3. 03

   Fry the spice paste to eliminate the raw allium flavor.

   Heat the remaining 2 tablespoons of oil in a skillet over medium heat. Add the pureed aromatics and sauté continuously for 5 to 7 minutes. Watch for the moisture to evaporate and the oil to begin separating from the paste.

4. 04

   Build the sticky caramel glaze.

   Reduce the heat to low. Stir in the ketchup, oyster sauce, chili sauce, sweet soy sauce, brown sugar, and water. Simmer for 1 minute until you have a thick, paintable glaze, then remove from the heat.

5. 05

   Sear the prawns to set the shells and meat.

   Preheat a cast-iron grill pan to medium-high heat and lightly oil the grates. Place the prawns shell-side down for 2 minutes until they turn bright orange, then flip meat-side down for 1 minute.

6. 06

   Baste heavily and caramelize the prawn meat.

   Flip the prawns shell-side down again. Using a brush, generously paint the meat side of each prawn with the cooked glaze. Grill for another 1 to 2 minutes until the meat is opaque and the sugars bubble, taking care not to let them burn.

7. 07

   Mash the fresh tomato sambal for serving.

   In a mortar and pestle or a bowl, lightly crush the remaining 1 clove of garlic with the sugar and remaining 1/4 teaspoon of salt. Add the diced tomato, chilies, and shallots, mashing gently to release juices without turning it into a puree. Stir in the key lime juice and serve immediately alongside the prawns.

Notes

• The secret of the pineapple.

  Fresh pineapple contains bromelain for slight tenderization, but more importantly, its natural sugars caramelize rapidly on the grill, creating the signature sticky glaze that defines Jimbaran seafood.

• Sourcing Indonesian sauces.

  ABC brand chili sauce is sweeter and more garlic-forward than standard sriracha, while sweet soy sauce (kecap manis) is thick and syrupy. Both are easily found at Asian grocers and are entirely critical to reproducing this specific beachfront flavor profile.