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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Cooking Thai Food in American Kitchens, Book 2 by Malulee (Kunjara) Pinsuvana.
Servings: 1
Heres a recipe from my new Thai cookbook that is mainly a dip, since the shrimp are either grilled or 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" (which would be good also.)
1 kilogram medium size fresh shrimp
7 red hot chile
3 cloves garlic
1 tablespoon sugar
1 ½ teaspoon salt
¼ cup hot water
2 tablespoons lime juice
1 tablespoon hot sauce, sriracha or Sambel Lampung
1 tablespoon chopped coriander
Peel shrimp, remove the center black line, leave the tail on. Clean and drain, arrange on a plate, chill for 2 hours. Pound the chile and garlic until fine. Place into a small bowl. Mix sugar, salt and hot water and stir until sugar is dissolved. Pour over pounded chile and garlic. Add lime juice and hot sauce, stir and top with chopped coriander.
To serve, thread the shrimp onto the sticks. Cook over charcoal until done to satisfaction. Dip in prepared sauce to taste. It can be served raw and cold.