18 pcs. Sarangani Bay Vannamei shrimps
1/2 cup Coconut milk
2 tbsp. Peanut butter
1 tbsp. Soy sauce
1/2 cup Brown sugar
1/2 tsp. Chili pepper
1 stalk Lemon grass, white part only, chopped
1/2 tsp. Turmeric powder
1 small Onion, chopped
1 tbsp. Garlic, minced
1/2 tsp. Cumin
1 med. Cucumber, peeled, deseeded, sliced
1 tbsp. Sugar
2 stalks Wansoy, chopped
1/2 cup Vinegar
In a pan, sauté in a little oil onion, garlic, lemongrass, cumin, turmeric and chili pepper until fragrant.
Add sugar soy sauce, peanut butter and coconut milk. Cook for 2 mins. Leave to cool.
Place shrimps in a clean bowl. Pour cooled marinade over shrimps. Leave for an hour.
Prepare side salad, Mix together vinegar, sugar and wansoy. Pour over sliced cucumber. Chill until ready to serve.
Weave 3 shrimps per skewer. Repeat to make 6 skewers.
Cook over pre-heated grill or heavy bottom pan greased with a little oil.
Grill both sides about 1 ½ mins each side.
Serve with rice and cucumber salad on the side.
* Cooking Time: 15-20 mins
* Serving Size: Make 6 servings