Grilled Prawns with a Spicy Peanut-Lime Vinaigrette recipe
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Ingredients
- ¼ cup minced lemon grass (white part only) ¼ cup minced fresh ginger root 2 tablespoons minced garlic ¼ tablespoon chopped fresh cilantro 1 Thai or serrano chile pepper, minced ¾ cup peanut or canola oil 2 pounds extra large shrimp (16-20), peeled and deveined, tail left on ¼ cup lime juice ¼ cup rice wine vinegar ½ cup mirin (Japanese sweet wine) 2 tablespoons dark soy sauce 2 tablespoons cold water 3 tablespoons grated lime zest 1 tablespoon minced fresh ginger root 2 teaspoons fish sauce 2 fresh Thai or Serrano chile, seeds removed 2 teaspoons minced garlic ½ cup smooth, unsalted peanut butter ¼ cup peanut oil 2 tablespoons chopped fresh mint 1 tablespoon chopped fresh cilantro ¼ cup unsalted roasted peanuts, chopped Kosher salt to taste
Nutrition Info
- 535 caloriescarbohydrate: 14.9 gcholesterol: 172.5 mgfat: 39.4 gfiber: 2 gprotein: 29.2 gsaturatedFat: 7 gservingSize: -sodium: 647.6 mgsugar: 7.6 gtransFat: : -unsaturatedFat: : -
Directions Grilled Prawns with a Spicy Peanut-Lime Vinaigrette
Directions
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Stir together lemon grass, 1/4 cup ginger, garlic, cilantro, 1 minced chile, and 3/4 cup peanut oil in a large bowl. Add the shrimp, and toss to coat, let marinate at room temperature for 20 to 30 minutes.
Preheat a grill for medium-high heat.
Meanwhile, pour lime juice, rice vinegar, mirin, soy sauce, and water into the bowl of a blender or food processor. Add the lime zest, 1 tablespoon ginger, fish sauce, 2 chile peppers, garlic, and peanut butter, process until smooth. While processing, slowly pour in the peanut oil, process until smooth and creamy. Pour into a bowl, stir in mint, cilantro and chopped peanuts, season to taste with salt.
Remove shrimp from marinade, shaking off any excess. Grill on preheated grill until pink and firm, about 2 minutes per side. Serve immediately with sauce.