Grilled Prawns With Spicy Peanut Lime Vinaigrette
Grilled Prawns With Spicy Peanut Lime Vinaigrette
Not only does this Thai inspired sauce go very well with prawns but you may also want to try it with chicken, lamb or pork.
Ingrediënten
- 900 grams 16-20 Extra Large Shrimps (Peeled and Deveined But Tails Left On)
- 32 grams Minced Lemon Grass White Part Only
- 32 grams Fresh Minced Ginger Root
- 2 Tablespoons Minced Garlic
- ¼ Tablespoon Freshly Chopped Cilantro
- 1 Thai or Serrano Chilli Minced
- 180 ml Peanut or Canola Oil
Vinaigrette
- 60 ml Lime Juice
- 60 ml Rice Wine Vinegar
- 120 ml Japanese Sweet Wine Mirin
- 2 Tablespoons Dark Soy Sauce
- 2 Tablespoons Cold Water
- 3 Tablespoons Grated Lime Zest
- 1 Tablespoon Freshly Minced Ginger Root
- 2 Teaspoons Fish Sauce
- 2 Fresh Thai or Serrano Chilli’s Seeds Removed
- 2 Teaspoons Minced Garlic
- 113 grams Unsalted Smooth Peanut Butter
- 30 ml Peanut Oil
- 2 Tablespoons Freshly Chopped Mint
- 1 Tablespoon Freshly Chopped Cilantro
- 57 grams Chopped Unsalted Roasted Peanuts
- Salt to Taste
Instructies
- In a bowl (large) combine together the ginger, lemon grass, garlic, cilantro, chili and oil.
- Then add the shrimps and let them marinate in the sauce made for 20 to 30 minutes at room temperature.
- Whilst the shrimps are marinating in the sauce you can now start heating up the barbecue placing the grill about 6 inches above the heat source.
- This will then enable you to cook the shrimps that you will thread on to skewers on a medium to high heat.
- Now into a food processor place the lime juice, rice vinegar, mirin, soy sauce and water and blend.
- Then add to this the lime zest, ginger, fish sauce, chilies, garlic and peanut butter and process until the mixture becomes smooth.
- Whilst these ingredients are combining together slowly pour in the peanut oil until the mixture looks smooth and creamy.
- Pour this mixture into a bowl and then stir into it the mint, cilantro and chopped peanuts.
- Add some salt if needed.
- To cook the shrimps remove them from the marinade, shaking off any excess and thread them on to skewers then cook them on either side for about 2 minutes or until they have turned pink and firm.
- Once cooked serve on a plate immediately with the sauce beside them.
