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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!


Recipe for 4


20 Unit(s)
Peeled medium shrimps
3 Clove(s)
1 Unit(s)
Jalapeno pepper
1 Unit(s)
Bird's eye chili
1 Tbsp
Sambal oelek
100 Ml
Basil leaves
60 Gr
Fish sauce nuoc-mâm
30 Ml
Roasted sesame oil
30 Ml
Yuzu juice

Coco soup

1 Liter(s)
Coconut milk
750 Ml
Chicken stock
120 Gr
Hoisin sauce
3 Unit(s)
1 Unit(s)
20 Gr
Sambal oelek
2 Unit(s)
5 Unit(s)
1 Unit(s)
Green pepper
  • 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.

  • Montage

    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.

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