Grilled Shrimp and Scallions with Southeast Asian Dipping Sauces

Grilled Shrimp and Scallions with Southeast Asian Dipping Sauces
Photo by Stephen Sullivan

Ingredients

  • 2 tablespoons vegetable oil
  • 9 scallions
  • 1 tablespoon fresh ginger
  • 1 tablespoon fresh cilantro
  • ¼ cup fresh lime juice
  • 10 8-inch wooden skewers
  • 1/3 cup soy sauce
  • + 8 more ingredients
    • ½ teaspoon freshly coarse-ground black pepper
    • 1 jalapeño chile
    • ¼ cup Asian fish sauce
    • ¼ cup unseasoned rice wine vinegar
    • 2 tablespoons whole coriander seeds
    • ½ teaspoon kosher salt
    • 1 teaspoon sugar
    • 1 ½ pounds colossal (under 12 per pound; about 18), or jumbo (16 to 20 per pound; about 24 to 30) shrimp, peeled with tails left intact, deveined

In small bowl, stir together fish sauce, lime juice, and sugar. Mix well to dissolve sugar, then stir in jalapeño rings. Set aside. In small bowl, stir together soy sauce, vinegar, ginger, and cilantro. Set aside. Prepare grill for cooking: If using charcoal grill, open vents on bottom, then ligh...

View full recipe at Epicurious

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