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CHEYENNIGANS
Ross dobson's thai garlic shrimp
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.
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Ingredients
Directions
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Cut approx. 2 cm from the stalks of the coriander. Cut them fine and put them in a mortar.
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Cut the coriander leaves coarse and keep separate.
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Add the garlic and peppercorns to the cilantro stalks in the mortar and stamp into a paste.
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Put the garlic coriander paste in a bowl and stir in the sugar and fish sauce.
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Add the shrimps and mix until they are completely covered with the pasta.
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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.
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Preheat the griddle of the barbecue to the highest setting. Lubricate the baking sheet with the oil.
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Put the shrimps on and fry them for 2 minutes on each side until they are pink, curled up and fragrant.
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Sprinkle with the reserved coriander leaves and serve with the lime wedges.
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Nutrition
160Calories
Sodium0% DV2.080mg
Fat78% DV51g
Protein38% DV19g
Carbs3% DV9g
Fiber4% DV1g
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