Fried king prawns recipe for grill and pan + 2 simple sauces for them
We start by preparing the marinade.
In a mortar, place 2 tsp black peppercorns and 2 tsp. coriander.
Add leaves from several sprigs of thyme.
Grind the spices together with a pestle.
Grind the garlic cloves randomly, after pressing them with the flat side of the knife, so that they better give the juice.
Ginger root, I took a piece weighing about 50 grams, peeled and cut as randomly as garlic.
We place the vegetables in a deep bowl in which we will marinate the shrimp.
We add spices to them, which we ground in a mortar.
Pour the contents of the bowl with 100 ml. soy sauce.
And mix the resulting marinade.
Dip the shrimp into it and mix so that the marinade evenly envelops each of them.
To prepare Vietnamese sauce, take a mortar and mix 2 tsp in it. black pepper with 2 tsp. white pepper and 2 tsp. salt. Grind the ingredients together until smooth.
Pour the chopped spices into a gravy boat.
We cut off the lower part of the lime so that it stands confidently.
Then cut off the third part of the fruit.
And put it in a mixture of peppers and salt.
To prepare a spicy fish sauce, finely chop 2 cloves of garlic, after pressing them with the flat side of a knife, so that the garlic releases the juice better.
Cut into circles 2 hot Thai chili peppers, I took peppers of different colors to make the sauce look more interesting. Transfer the vegetables to a saucepan.
We roll the lime on the work surface so that it gives off the juice better.
Cut into 2 parts and squeeze out 2 tbsp. its juice in a gravy boat with garlic and hot Thai chili pepper.
Add 3 tbsp. fish sauce.
Mix everything together and leave the sauce to brew.
To cook shrimp on the grill, light the grill and heat it to a temperature of 160 to 180 degrees. Put some shrimp on it.
Fry them for 2 minutes on each side and remove from the grill to make them as juicy and tasty as possible.
To cook shrimp in a pan, put it on fire and let it warm up a little.
I use a grill pan, but it doesn’t matter.
Put the remaining shrimp in the pan and fry them for 3 minutes.
Then turn them over and fry for another 3 minutes on the other side.
To enhance the flavor, I recommend adding a little shrimp marinade to the pan.
We serve fried shrimp on the table along with cooked sauces.
To prepare the Vietnamese sauce for use, take a lime wedge and squeeze the juice from it into a mixture of peppers and salt. Mix everything together and dip the shrimp into it.
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