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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!

Note

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.

Ingredients

Recipe for 4 servings

Shrimps

12 Unit(s)

Peeled medium shrimps

3 Clove(s)

Garlic

0.50 Unit(s)

Jalapeno pepper

0.25 Unit(s)

Bird's eye chili

1 Tsp

Sambal oelek

2 Sprig(s)

Basil leaves

15 Gr

Fish sauce nuoc-mâm

5 Ml

Roasted sesame oil

15 Ml

Yuzu juice

Coco soup

500 Ml

Coconut milk

500 Ml

Chicken stock

60 Gr

Hoisin sauce

100 Gr

Shallot

0.50 Unit(s)

Lemongrass

3 Drop(s)

Sambal oelek

100 Gr

Carrot

100 Gr

Mushroom

100 Gr

Green pepper

Salt and pepper
Vegetable oil

Preparation time: 30 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!