Coriander ginger shrimp with sweet thai chili sauce

Name: Coriander ginger shrimp with sweet thai chili sauce
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: Makes 12 sticks or serves 4
Cuisine: Asia
Ingredients: 3 to 5 red finger-length chilies, deseeded and minced; ½ cup (125 ml) white vinegar; ½ cup (100 g) sugar; 5 cloves garlic, minced; 12 bamboo skewers (optional); 4 teaspoons olive oil; 2 egg yolks, beaten; 1 teaspoon minced fresh ginger root; 4 tablespoons minced coriander leaves (cilantro); ½ teaspoon ground white pepper; ½ teaspoon salt; 2 cups (120 g) breadcrumbs; 24 fresh jumbo shrimp, tiger prawns or crayfish (about 1 lb/500 g), peeled and deveined; 1 tablespoon lemon or lime juice

Preparation info

Makes 12 sticks or serves
4

Difficulty
Easy
Ready in
40 min

Appears in

Asian Tapas

By Christophe Megel and Anton Kilayko

Published 2010

About

Minced fresh coriander leaves (cilantro) and piquant ginger lend their perfume to a crunchy coating for tender seafood; a splash of Sweet Thai Chili Sauce is the perfect embellishment. The presentation of this dish, designed for passing around at a drinks party, is as beautiful as it is practical.

Ingredients

1 tablespoon lemon or lime juice
24 fresh jumbo shrimp, tiger prawns or crayfish (about

Method

Make the Sweet Thai Chili Sauce by mixing all the ingredients in a saucepan. Bring to a boil over high heat. Reduce the heat to low and simmer until the sauce thickens slightly, about 15 to 20 minutes. Set aside.
Rub the lemon or lime juice onto the shrimp or prawns. Set aside.
Combine the breadcrumbs, salt, pepper, coriander leaves and ginger in a bo