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Thai Barbecued Stuffed Prawns

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Recipe

 

Yield

8 servings

Prep

10 min

Cook

30 min

Ready

40 min
Low Fat, Low in Saturated Fat, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
20 each bamboo shoots
skewers, 8 inches or longer
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½ teaspoon coriander
fresh, chopped
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¼ teaspoon black peppercorns
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2 each garlic cloves
peeled
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½ teaspoon sugar
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1 pinch salt
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2 teaspoons fish sauce
thai
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1 tablespoon coriander
coarsely chopped
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¼ pound chicken
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1 pound shrimp
jumbo, with the shell
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1 x vegetable oil
for barbecuing
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Sweet and sour cucumber sala
4 tablespoons white vinegar
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4 tablespoons sugar
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1 teaspoon salt
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4 tablespoons water
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½ each cucumbers
thinly sliced
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1 teaspoon shrimp paste
with chili (optional)
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½ tablespoon fish sauce
nam pla
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2 teaspoons coriander
leaves, fresh, minced
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Ingredients

Amount Measure Ingredient Features
2E+1 each bamboo shoots
skewers, 8 inches or longer
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2.5 ml coriander
fresh, chopped
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1.3 ml black peppercorns
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2 each garlic cloves
peeled
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2.5 ml sugar
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1 pinch salt
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1E+1 ml fish sauce
thai
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15 ml coriander
coarsely chopped
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113.4 g chicken
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453.6 g shrimp
jumbo, with the shell
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1 x vegetable oil
for barbecuing
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Sweet and sour cucumber sala
6E+1 ml white vinegar
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6E+1 ml sugar
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5 ml salt
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6E+1 ml water
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0.5 each cucumbers
thinly sliced
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5 ml shrimp paste
with chili (optional)
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7.5 ml fish sauce
nam pla
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1E+1 ml coriander
leaves, fresh, minced
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Directions

Soak the bamboo skewers in water for at least 30 minutes.

Keep the coriander bunch tied together and rinse it in a pan of cold water by dunking it up and down to dislodge the sand.

Drain thoroughly and spin dry in a lettuce drier.

Cut off the roots, including about 1 inch of the stem above the root; chop coarsely and set aside.

To make the spice paste, pound the pepper corns in a mortar, or grind in a spice mill Add the garlic, coriander roots, sugar and salt; pound or grind into a smooth paste.

Combine the spice paste, fish sauce, coriander leaves and chicken.

Mix well.

To devein and butterfly the prawns, make a ½ inch deep cut through the shell along the back with kitchen scissors.

Pull out the black vein (the alimentary canal).

Rinse prawns under cold running water and dry thoroughly.

Starting from the tail end, thread the prawns lengthwise onto the skewers, ending at the head end.

Spread open the ½-inch deep cut and stuff with about a teaspoonful of chicken paste; smooth the surface.

Repeat with remaining prawns.

Lightly brush prawns with oil.

Grill over a medium-hot fire for 1 to 2 minutes on each side, or until they turn bright orange and feel firm to the touch.

They may also be broiled. Serve with Sweet -Sour Cucumber Salad. SWEET AND SOUR CUCUMBER SALAD: Combine the vinegar, sugar, salt and water in a small bowl; stir until sugar and salt dissolve. Put the cucumber slices in a shallow bowl, sprinkle with shrimp powder and fish sauce, then pour in the sweet vinegar to cover. Top with coriander leaves.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 109g (3.8 oz)
Amount per Serving
Calories 11614% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 123mg 41%
Sodium 503mg 21%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 2%
Sugars g
Protein 33g
Vitamin A 3% Vitamin C 4%
Calcium 4% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
 

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