Lemongrass and Sriracha Grilled Shrimp
- 1 lb tiger prawn or jumbo prawn, peeled, deveined, tails intact
- 6 metal skewers or bamboo kewers (soak in water before using)
- Oil, for brushing
- 2 tablespoons fish sauce
- 1 lemongrass, white part only, grated
- 1 heaping tablespoon powdered sugar
- ½ teaspoon Sriracha
- 1 (big) clove garlic, finely minced
- 1 1/2 tablespoons chili garlic sauce
- 1 tablespoon water
- 1/2 tablespoon chopped cilantro leaves
- 1 small calamansi, extract the juice (or 1 wedge lime)
- Produce
- Cilantro, leaves (1/2 tablespoon)
- Garlic (1 big clove)
- Lemongrass (1)
- Seafood
- Tiger prawn or jumbo prawn (1 lb)
- Condiments
- Chili garlic sauce (1 1/2 tablespoons)
- Fish sauce (2 tablespoons)
- Sriracha (1/2 teaspoon)
- Cooking & Baking
- Oil (1)
- Powdered sugar (1 heaping tablespoon)
- Drinks
- Water (1 tablespoon)
- Other
- 1 small calamansi, extract the juice (or 1 wedge lime)
- 6 metal skewers or bamboo kewers (soak in water before using)
Preparation
Read recipe preparation on rasamalaysia.com
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Published July 9, 2012 (7 months ago).
138 people saved this recipe.
