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Hot and Cold Shrimp (Goong Kob Poh)

 

Here is a recipe that is mainly a dip, since the shrimp are either grilled or eaten raw with the rest of the ingredients.
6

Yield

10

appetizers

Prep

30

min

Cook

10

min

Ready

3

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

1 kg shrimp
medium size
*
7 each green chili peppers
*
3 cloves garlic
peeled and minced
1 tablespoon sugar
1 ½ teaspoons salt
¼ cup water
hot
2 tablespoons lime juice
1 tablespoon red hot pepper sauce
*
1 tablespoon coriander
chopped

Directions

  • Sriracha or Sambel Lampung (Sriracha is a Thai hot sauce, available here, and comes in several varieties mildly warm to blisteringly hot. Some of them are quite similar to a thick Tabasco sauce which is what I would use for a substitute).

Peel shrimp, remove the center black line, leave the tail on. Clean and drain, arrange on a plate, chill for 2 hours.

Pound the chili and garlic until fine. Place into a small bowl. Mix sugar, salt and hot water and stir until sugar is dissolved. Pour over pounded chili and garlic. Add lime juice and hot sauce, stir and top with chopped coriander.

To Serve:

Thread the shrimp onto the sticks.

Cook over charcoal until done to satisfaction.

Dip in prepared sauce to taste. It can be served hot or cold.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 36g (1.3 oz)
Amount per Serving
Calories 7610% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1857mg 77%
Total Carbohydrate 6g 6%
Dietary Fiber 5g 19%
Sugars g
Protein 5g
Vitamin A 6% Vitamin C 146%
Calcium 11% Iron 19%
* based on a 2,000 calorie diet How is this calculated?

 

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