Shrimp Kebab on Sugarcane Sticks
Votes: 1
Time: 15 min.
Complexity: average
Servings: 4
Complexity: average
Servings: 4
Shrimp Kebab on Sugarcane Sticks - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 16 shrimps
- 1/2 cup water
- 1/2 cup Thai chili soybean paste
- 1/2 cup sweet chili paste
- 1/2 tbsp chopped ginger
- 1/2 tbsp garlic
- 1/2 cup chopped cilantro leaves
- A sugarcane stalk divided into thin sticks
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Cooking the dish according to the recipe:
- Place both chili pastes in a bowl and add water. Stir in the ginger, garlic, and cilantro until a liquid mixture forms. Place the shrimp in the marinade and refrigerate overnight. Thread the shrimp onto sugarcane skewers, 4 on each, and grill.
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