Thai Cooking Made Easy by Periplus Editors

Author:Periplus Editors [Editors, Periplus]
Language: eng
Format: epub, pdf
ISBN: 978-1-4629-0576-8
Published: 0101-01-01T00:00:00+00:00

Grilled Shrimp with Sweet

and Sour Chili Sauce

1½ lbs (700 g) fresh jumbo shrimp, head trimmed, sliced open and deveined

¼ teaspoon salt

¼ teaspoon ground white pepper

Few sprigs coriander leaves (cilantro), to garnish

Sweet and Sour Chili Sauce

1 tablespoon oil

5 cloves garlic, minced

2 to 3 bird's-eye chilies, thinly sliced

1 teaspoon crushed coriander (cilantro) roots and stems

3 to 4 tablespoons white vinegar

1 tablespoon sugar

2 tablespoons shaved palm sugar or dark brown sugar

2 tablespoons fish sauce

2 tablespoons tamarind juice (page 7)

½ cup (125 ml) chicken stock or ¼ chicken stock cube dissolved in 1 h cup (125 ml) hot water

1 To make the Sweet and Sour Chili Sauce, heat the oil in a wok or saucepan over medium heat and add the garlic, chilies and coriander roots. Stir-fry for about 1 minute until fragrant. Add the vinegar, sugar, fish sauce, tamarind juice and chicken stock. Mix well and simmer for about 5 minutes. Remove from the heat and transfer to a serving bowl.

2 Rub the salt and pepper into the shrimp. Grill on a pan grill or under a preheated broiler using medium heat until pink on both sides, 5 to 10 minutes. Transfer to a serving platter.

3 Pour the Sweet and Sour Chili Sauce over the grilled shrimp. Garnish with coriander leaves (cilantro) and serve hot.

Serves 4

Preparation time: 15 mins

Cooking time: 20 mins

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