Wednesday, January 12, 2011

Sugar Cane Skewered Shrimp

  • 1/2 cup water
  • 1/2 cup Thai chili soy paste
  • 1/2 cup sweet chili paste
  • 1/2 tablespoon chopped ginger
  • 1/2 tablespoon garlic
  • 1/2 cup chopped Chinese parsley leaves
  • 16 shrimp
  • Sugar cane stalk, cut into skewers

Place chili pastes in bowl and add water. Mix the remaining ingredients together to make a thin mixture. Put shrimp in marinade and refrigerate overnight. Place shrimp on skewers, 4 pieces on each skewer, and grill.

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