John Myers
Ingredients for 4 servings:
- 1 kg shrimp(s), medium-sized, raw, very fresh
- 2 limes
- 6 stalks of coriander with roots
- 4 tbsp garlic, coarsely chopped
- 4 tbsp chili pepper(s) (Tha chili – prik kee noo), roughly chopped
- 1 tbsp palm sugar
- 1 tsp salt
- 2 tbsp coriander leaves (from the roots and stems)
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes
The dip goes well with any kind of seafood
Fillet the limes and remove all the white pith. Cut the coriander stems about 5 cm above the roots and roughly chop the roots and stems. Set the leaves aside. Place the stems and roots in a mortar with 3/4 teaspoon of salt and garlic and pound until soft. Add the chilies and continue pounding. Add the lime fillets and pound until everything has combined into a smooth paste. Add the palm sugar and 2 tablespoons of finely chopped coriander leaves and season to taste. Add enough sugar and salt to give the flavor a rounded texture. Prepare the grill. Wash the prawns thoroughly, leaving the skin on. Grill the prawns until they are pink and the skin begins to turn dark brown (if necessary, you can also roast the prawns in a pan without any fat). Serve with the dip. Those who are cautious can, of course, use less garlic and chilies, but you can also simply drizzle a little of the dip over the prawns. The dip tastes good with anything that comes from the sea.
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