Filter
Reset
Sort ByRelevance
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.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
15 minSide dishfrankfurters, lemon, raw vegetables coleslaw, milky white bakery items, butter lettuce, French mustard,new england dog
-
5 minSide dishGreek yogurt (0% fat), French mustard, curry powder,yogurt-mustard-curry chicken
-
10 minSide dishwinter carrot, fresh ginger root, traditional olive oil, coarse sea salt, tap water, roasted sesame oil, soy sauce, black sesame seeds,gwyneth paltrows root with black sesame seeds
-
40 minSide dishbutter, red peppers, dry white wine, dried thyme, pine nuts, whipped cream, cocktail shrimp, corn salad or watercress,shrimp in creamy pepper sauce
Nutrition
160Calories
Sodium0% DV2.080mg
Fat78% DV51g
Protein38% DV19g
Carbs3% DV9g
Fiber4% DV1g
Loved it