Chili & Lemongrass Shrimp By Dapur Sinolin
Preparation time: 15 minutes
Cooking Time: 30 minutes
- 1 tablespoon of Sinolin cooking oil
- 10 red chili pepper
- 5 cloves of garlic
- 1/2 stalk lemongrass
- 500 grams of shrimp
- ½ tbsp salt
- ½ tbsp white pepper
- ½ tbsp sugar
- 3 tablespoons lemon juice
- 30 to 40 bamboo sticks, soaked in water for 1 hour
- Clean the shrimp without its head and skin, leave the tail of the shrimp. Or maybe you can do this practical way, soak the shrimp with a solution of vinegar water. Do this to soften the shrimp skin to be more easily peeled. Wash under running water and give the juice of orange juice to remove the fishy smell. Do not forget to clean the out the shrimp’s back! The trick is to slice the shrimp back a little and pull back dirt greenish black, which is shaped like a thread.
- Use a sharp knife to slice the red chili, remove the seeds and finely chop the red pepper.
- Peel the garlic, finely chopped.
- Cut round lemongrass stalks that have been cleaned.
- In a bowl add chili, garlic, lemongrass, shrimp, salt, sugar, white pepper, lemon juice and stir for 3 minutes.
- Soak for 30 minutes with room temperature.
- Heat a pan, spread with Sinolin cooking oil.
- Tusk every shrimp into the bamboo, make sure the shrimp placed in, making it easy to roast.
- Place the prawn that has been stabbed on a hot pan. Roast for about 2 minutes on each side with medium heat.
- Serve with fresh lime juice.