Grilled Shrimp with Coriander Chili (makes 2 servings)
(Bongkea Arng Nung Chee Vansuy Mtess) បង្ការអាំងនិងជីវ៉ាន់សុយម្ទេស
1 lb raw prawns (shrimp), use the big ones as you will be putting them on a skewer
1 large garlic clove, finely chopped
3 tablespoons coriander (cilantro), about 6 sprigs stems and leaves finely chopped
5 red chili, seeded and finely chopped (optional)
1/2 lime, yield about 2 tablespoons juice
1 tablespoon vegetable oil
1 teaspoon sesame oil
1 tablespoon light soy sauce
1 tablespoon oyster sauce
1 teaspoon ground white pepper salt
8-10 bamboo sticks
Peel and devein the prawns and cut each prawn along the back so it opens like a butterfly (leave each prawn joined along the base and at the tail). I used store-bought already cleaned and devein to save time.
Put the garlic, coriander, chili, lime juice, both oils, light soy sauce, oyster sauce and ground pepper in a bowl and mix well. Add the prawns to the marinade and mix to coat. You can transfer it to a zip lock bag and marinade it in there this way you can flip and massage it without getting your hands dirty. Or you can cover it with plastic wrap. Marinade in the fridge at least 30 minutes or overnight. I did it for about 5 hours.
Soak the bamboo stick in water for an hour or so just to prevent them from burning during cooking. Thread the prawns onto the skewers.
Heat your BBQ or grill and cook turning them frequently until the prawns turn pink and cooked through. You can brush the marinade sauce over the prawns during the cooking. Serve hot.