Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
- SERVES 2-4
- 12-18 medium to large shrimp/prawns, or more
- 1/4 cup coconut milk OR regular [dariy] cream for side sauce (if sauce is desired)
- optional garnish: handful of fresh coriander
- optional: 12-18 small scallops
- TOM YUM MARINADE:
- 4 Tbsp. frozen prepared lemongrass (available at Asian stores), OR fresh lemongrass (see below)
- 5 cloves garlic
- 1 thumb-size piece ginger OR galangal
- 1 fresh red chili, OR 3/4 tsp. crushed chili (available in the spice aisle)
- 1/4 cup fresh chopped coriander leaves and stems
- 2 Tbsp. fish sauce
- 2 Tbsp. healthy vegetable oil
- 1/2 tsp. dark soy sauce (OR 1+1/2 tsp. regular soy sauce)
- 1/2 tsp. shrimp paste (available at Asian stores)
- 3 Tbsp. lime juice
- 3 heaping tsp. brown sugar
- 2 spring onions, sliced
- Place marinade ingredients together in a mini-chopper or food processor and blitz to create a flavorful Thai paste. (If you don't have such a gadget, simply mince the ingredients well and stir together).
- Place shrimp (and scallops if using) in a bowl and pour 1/2 to 3/4 of the marinade over (depending on how much shrimp you are making). Slather the marinade over the shrimp with your hands or stir gently with a spoon, ensuring all surfaces are covered. Reserve remaining marinade for the side sauce (if desired), or refrigerate for use later (this marinade is also terrific on grilled fish).
- Marinate the shrimp/scallops 10-12 minutes (no longer, or the lime juice will cause some of the natural juices to leak out). If using wooden satay sticks, soak them in water to prevent burning.
- Skewer the shrimp onto the satay sticks. If also making scallops, weave the scallops into the "middle" of each shrimp (as shown in the picture).
- Grill the brochettes 8-15 minutes (depending on the heat of your grill), or until shrimp are pink and plump, and have firmed up. Baste the shrimp the first time you turn them with a little of the leftover marinade from the bottom of the bowl.
- If making the side sauce: Place reserved marinade in a small sauce pan over medium-high heat. Simmer the paste for 30 seconds to 1 minute, then add the cream or coconut milk, stirring to create a sauce. Taste-test the sauce, adding more sugar if too sour. If too spicy for your taste, add more cream/coconut milk. If too salty, add more lime juice. Add more chili for a spicier sauce.
- Serve the shrimp hot off the grill, either on their own or with rice and the side sauce. Top with a little fresh coriander, if desired, and ENJOY!