700g, whole raw shrimps
175g cherry tomatoes
1/2 cucumber, cut into chunks
1 small bunch coriander, roughly chopped
1 clove garlic, crushed
1 tbsp chopped fresh ginger
1 small red chili, seeded and chopped
2 tsp sugar
1 tbsp light soy sauce
1 tbsp vegetable oil
1 tsp sesame oil
juice of 1 lime
salt to taste
Pound the garlic, ginger, chili and sugar to a paste using a pestle and mortar. Add the soy sauce, vegetable and sesame oils, lime juice and salt. Cover the shrimps with the marinade and allow to marinate for as long as possible, 2-3 hours.
Thread the shrimps, tomatoes and cucumber onto bamboo skewers. Grill the shrimps for 3-4 minutes, scatter with the coriander and serve.
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