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Ingredients
- 1 kg medium size fresh shrimp
- 7 x red warm chili
- 3 x cloves garlic
- 1 Tbsp. sugar
- 1 1/2 tsp salt
- 1/4 c. warm water
- 2 Tbsp. lime juice
- 1 Tbsp. warm sauce *
- 1 Tbsp. minced coriander
Directions
- * (Sriracha or possibly Sambel Lampung) [Sriracha is a Thai warm sauce, available here, and comes in several varieties from mildly hot to blisteringly warm. Some of them are quite similar to a thick Tabasco sauce that is what I would use for a substitute. S.C.]
- Here is a recipe from my new Thai cookbook which is mainly a dip, since the shrimp are either grilled or possibly eaten raw with the rest of the ingredients. I haven't made this yet, but the dip sounds quite similar to the Vietnamese
- "Nuoc Cham" (that would be good also.)
- Peel shrimp, remove the center black line, leave the tail on. Clean and drain, arrange on a plate, refrigeratefor 2 hrs. Lb. the chili and garlic till fine.
- Place into a small bowl. Mix sugar, salt and warm water and stir till sugar is dissolved. Pour over pounded chili and garlic. Add in lime juice and warm sauce, stir and top with minced coriander.
- To Serve: Thread the shrimp onto the sticks. Cook over charcoal till done to satisfaction. Dip in prepared sauce to taste. It can be served raw and cool.
- Pinsuvana.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1141g | |
| Calories 1162 | |
| Calories from Fat 164 | 14% |
| Total Fat 18.27g | 23% |
| Saturated Fat 3.36g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 1520mg | 507% |
| Sodium 4976mg | 207% |
| Potassium 1998mg | 57% |
| Total Carbs 34.37g | 9% |
| Dietary Fiber 2.6g | 9% |
| Sugars 17.71g | 12% |
| Protein 204.41g | 327% |
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