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Grilled Thai Sweet and Sour Shrimp or Lobster
SUBMITTED BY: Unknown
2 pounds u-15 sized whole shrimp
1 and 1ˇ2 T turmeric
1 and 1ˇ2 T cinnamon
4T vegetable oil
10 dried whole California or Mexican chiles…arbols or other long red thin chiles
5 fresh red thai chiles
3 stalks lemon grass, cleaned and minced
5 minced shallots
5 garlic cloves, minced
2T peanut oil
3/4 cup ketchup
1ˇ2 cup white vinegar, or more to taste
1 cup diced carrots
1 cup frozen peas, or blanched fresh peas
1 bunch mint leaves, picked, stems discarded
Butterfly the shrimp leaving the shells intact. Toss with the vegetable oil, salt, turmeric and cinnamon and refrigerate for 2 hours.
While shrimp are marinating.
Cut off and discard the fresh chile stems, shake out the seeds.
Pace the dried chiles into a cup of boiling water and refresh for 20 minutes.
Drain and puree the dry chiles with the fresh chiles, minced shallot, garlic and lemon grass in a food processor until a paste is formed.
Heat the peanut oil in a large wok over medium heat.
Fry the chile paste for 4 or 5 minutes until cooked through and turning color to a light red or brown.
Stir in the ketchup and vinegar, season with the salt and the sugar.
Cook for several minutes until aromatic and add the carrots, cook for 2-3 minutes and add the peas and mint.
Remove from heat and reserve.
Grill shrimp over high direct heat until nearly cooked through, @ 5 minutes.
Place shrimp on a suitable platter, drizzle with the sauce and serve with jasmine or sticky rice.