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1 clove garlic, crushed
1 piece fresh ginger, 12mm long peeled and
chopped
1 small red chili, seeded and chopped
2 tsp sugar
1 tbsp light soy sauce
1 tbsp vegetable oil
1 tsp sesame oil
juice of 1 lime
salt, to taste
700g, whole raw prawns (shrimp)
175g cherry tomatoes
1/2 cucumber, cut into chunks
1 small bunch coriander, roughly chopped
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Method :
Pound the
garlic, ginger, chili and sugar to a paste using a pestle and mortar.
Add the soy sauce, vegetable and sesame oils, lime juice and salt. Cover
the prawns (shrimp) with the marinade and allow to marinate for as long
as possible, preferable 8 hours. Thread the prawn (shrimp), tomatoes and
cucumber onto bamboo skewers. Grill (broil) the prawns (shrimp) for 3-4
minutes, scatter with the coriander and serve.
Hot Chili
Prawns (Shrimp) (Udang) can be prepared about 8 hours in advance and are
best grilled (broiled) or barbecued.
Serves 4-6
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