Ross dobson's thai garlic shrimp

Name: ross dobson's thai garlic shrimp
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: Thai
Ingredients: 30 g fresh coriander; 4 toe garlic; 1 el white peppercorns; 2 el dark brown sugar; 40 ml fish sauce; 16 frozen giant prawn raw, peeled and thawed; 2 el vegetable oil; 1 lime scrubbed, in parts

Side dish of grilled king prawns, marinated in a marinade of garlic, coriander, pepper, dark caster sugar and fish sauce, served with coriander and lime.

Ingredients

Kitchen Stuff

1 mortar
1 gas barbecue

Directions

Cut approx. 2 cm from the stalks of the coriander. Cut them fine and put them in a mortar.
Cut the coriander leaves coarse and keep separate.
Add the garlic and peppercorns to the cilantro stalks in the mortar and stamp into a paste.
Put the garlic coriander paste in a bowl and stir in the sugar and fish sauce.
Add the shrimps and mix until they are completely covered with the pasta.
Allow to marinate for 30 minutes at room temperature or put in the refrigerator for 3 to 6 hours. Remove the shrimp from the refrigerator for 30 minutes before use.
Preheat the griddle of the barbecue to the highest setting. Lubricate the baking sheet with the oil.
Put the shrimps on and fry them for 2 minutes on each side until they are pink, curled up and fragrant.
Sprinkle with the reserved coriander leaves and serve with the lime wedges.