Coriander ginger shrimp with sweet thai chili sauce

Preparation info
  • Makes 12 sticks or serves


    • Difficulty


    • Ready in

      40 min

Appears in
Asian Tapas: Small Bites, Big Flavors

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.


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


  1. 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.
  2. Rub the lemon or lime juice onto the shrimp or prawns. Set aside.
  3. Combine the breadcrumbs, salt, pepper, coriander leaves and ginger in a bo