Shrimp skewers with chilli pepper and coco
Vegetables and Fruits, Fish, Seafood & Shellfish
Tasteful Thai recipe that bites, but so tasty you'll forget about it!
IngredientsRecipe for 4
- Salt and pepper
- Vegetable oil
Preparation time: 30.00 min
- Shrimps mise-en-place
In a bowl, mix the shrimps, the chilli peppers, the sambal, the chopped basil & garlic and the rest of the ingredients. Saran wrap it then let it rest in the fridge for 30-60mins
For the cooking in a cast iron pan, if possible, with canola oil, colour the shrimps and at the very end add a little bit of the marinade to deglaze.
- Coco soup
In a stewpot at high heat, colour the lemongrass and the minced shallot. Pour in the chicken broth, lower down the heat then add the coco, the sambal, the hoisin sauce and let everything cook and blend together slowly for 5-10mins. The hoisin sauce should be thickening the soup.
The dressing is very straightforward but effective. Vegetables in the bowl, soup in and then the shrimps. Eat away!
The soup is the key. Make sure the shallots and the lemongrass is nicely coloured before adding the chicken broth. Idem goes for the shrimps, whereas you will need a good coloration. Small and simple details will make a simple recipe, like this one, great.