Tom Yum Marinade
2.5 lbs. of shrimps of approximately 1oz each
4 tbsp. frozen prepared lemongrass* OR fresh lemongrass
5 cloves garlic
1 thumb-size piece ginger
1 fresh red chili, OR 3/4 tsp. crushed chili
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*
3 tbsp. lime juice
3 heaping tsp. brown sugar
2 spring onions, sliced
* Available at most Asian specialty food stores
1. 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).
2. 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).
3. Marinate the shrimp/scallops 10-12 minutes (no longer, or the lime juice will cause some of the natural juices to leak out).
4. Skewer the shrimp onto the satay sticks. If also making scallops, weave the scallops into the "middle" of each shrimp. Serve the shrimp hot off the grill.
White Miso and Coriander Aioli and Lemon Balm
3/4 cup mayonnaise
3 cloves garlic, minced
2 1/2 tablespoons lemon juice
1 teaspoon of ground coriander
2 Tablespoons of white miso
1. Mix mayonnaise, garlic, lemon juice, coriander and miso in a bowl. Cover and refrigerate for at least 30 minutes before serving.
2. Using Kettle Brand Spicy Thai Potato Chips as the hors d'oeuvre base, place a dot of aioli on the bottom, and shrimp on top (tail removed). Finish with lemon balm.
Suggested Drink Pairing: Sauvignon Blanc Wine, Pilsners Beer, Margarita Cocktail
Recipe by: By Foxtail Catering Group