After my last post about my little road trip to Bodega Bay | Sonoma Coast I was welcome by an awful sore throat followed by a high fever all day long yesterday. It was just terrible! I’ve gotten fevers in the past but nothing comparable to this one. I bet my blood pressure was off the roof because I can feel my heart beating extremely fast and every time it does I felt it to the brain which causes a massive headache. I thought I was going to have a heart attack. I tried to calm it down by taking some medication and resting in bed (which was the only thing I could do because I was feeling nausea if I move around).  By 3:30AM I couldn’t bare it so off we go to Walgreen for some Tylenol Liquid and Mucinex. Once those were taken, I was knocked out til late morning.  I didn’t even notice that I was sweating in my sleep until I was awake and had to change.  Yeah, it’s not pleasant but that sweating probably help brought my temperature down because I feel a bit better now.

Although I wasn’t feeling well I did have my menu planned for Grilled Shrimp with Coriander Chili Marinade and it was still on. I didn’t enjoy it much though because my taste buds was whack after taking different medication plus I was just too tired to even chew on rice however I know that it taste really good because I have made it before.  So I just want to share with you my recipe for the Coriander (Cilantro) Chili marinade which you can also used with chicken as I have also done in  the past.

Grilled Shrimp with Coriander Chili (makes 2 servings)
(Bongkea Arng Nung Chee Vansuy Mtess) បង្ការអាំងនិងជីវ៉ាន់សុយម្ទេស

Ingredients
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

Method:

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.