In my last post about the Mango and Avocado Salsa, I was telling you about that light Asian dinner that I prepared for some friends. In case you wanted to replicate the menu…. here is the shrimps skewers recipe. The Pilaf rice cake will come soon. Just wait for the next post and if you really want to cook it straight away, just serve them with casual rice….
Ingredients for 6 people:
- a bunch of bamboo skewers about 20cm long
- 36 to 48 raw shrimps
- 2 limes
- 2 tbsp of olive oil / sesame oil
- a handful of coriander
- 1,5 tbsp of light brown sugar / palm sugar
- salt and pepper / fish sauce and chilli sauce
- sesame seeds (optional)
In a bowl, marinade the shrimps with lime juice, salt and pepper (or fish sauce and chilli sauce if you want to give it an Asian hint). Add the sugar and oil of your choice and sprinkle freshly chopped coriander on top.
Let it marinade for at least an hour.
In the meantime, place your bamboo skewer in a jug of hot water to soften the wood and avoid splinters.
Once marinated, stick one shrimp after another on the bamboo skewer. About 4 per skewer.
Keep the juice of the marinade for later.
Place a large frying pan on medium heat and drizzle with a little oil. When hot, quickly fry the shrimps skewer by bunch of 4 to 6 depending on the size of your pan. About 20-30 seconds on each side. Reserve on a tray or bowl and do the same with the other skewers.
Cover with foil until it’s almost time to serve them. 5-10 minutes before serving, place them back into the pan and pour half the marinade on top of them to keep them moist. Cover with a lid and bring back to medium heat to get them fully cooked.
Present the shrimps skewers on a serving dish and spread some freshly chopped coriander on top.
Once ready, deglaze the pan with the rest of the marinade, add freshly chopped coriander and toasted sesame seeds if you want and pour the sauce in a side jug.
Serve the shrimps hot with the sauce, a nice pilaf rice cake and a mango and avocado salsa.