Spicy thai shrimps on skewers
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 40 | Wooden skewers 40 | |
| 2 | pounds | Extra large shrimps; cleaned (about 40) |
| ; 1 kg | ||
| 3 | Cloves garlic 3 | |
| 1 | Piece fresh ginger root 1; (1\"/2.5 cm) | |
| 1 | Hot chile pepper; seeded and deribbed | |
| ; 1 | ||
| ¼ | cup | Roots and stems fresh cilantro 50 mL |
| 2 | tablespoons | Hoisin sauce 25 mL |
| 1 | tablespoon | Thai fish sauce or soy sauce 15 mL |
| 1 | tablespoon | Lime juice 15 mL |
| 1 | tablespoon | Honey 15 mL |
| 1 | tablespoon | Rice vinegar 15 mL |
| 1 | teaspoon | Asian sesame oil 5 mL |
Directions
Soak wooden skewers in cold water for at least ½ hour. Pat shrimps dry.
In a food processor or blender, place garlic, ginger, chile, cilantro roots and stems (or leaves) and blend to a paste. Blend in hoisin sauce, fish sauce, lime juice, honey, rice vinegar and sesame oil.
Place shrimps and marinade in a bowl and allow to marinate at least ½ hour.
Remove skewers from water and and thread shrimps on skewers from their head to tail so that shrimps are relatively straight. Have the head of the shrimp almost to the end of the pointed side of the skewer.
The shrimps can be grilled or broiled ahead and served at room temperature or warmed up. To cook, grill on a barbecue, under the broiler or in a grill pan for a total of 5 to 6 minutes or until shrimps are pink, opaque and cooked through. Be careful that the skewers do not burn too much. Arrange with skewers pointed out around the dip.
Converted by MC_Buster.
NOTES : Yields 40 shrimp on skewers Converted by MM_Buster v2.0l.