Thai prawns on the grill
The idea of Thai cuisine is based on a balance of tastes. Sweet (cane sugar, coconut milk), spicy (chili pepper, ginger), salty (fish sauce and soy sauce) and sour (lemongrass, lime juice) should live in one dish in absolute harmony. It is easier to achieve it than it seems – all the elements of the puzzle come on fire in an odorous close community, and the result is the desired culinary equality – even in soup, even in a barbecue.INGREDIENTS
500 g shrimp
1 stem of lemongrass
2 tbsp. l coconut milk
¼ lime juice
a piece of ginger the size of a phalanx of a finger
1 tsp fish sauce
1 tbsp. l soy sauce
STEP-BY-STEP COOKING RECIPE
Peel the shrimps, put them in a bowl, add finely chopped onions, chopped thin rings of chili and lemongrass, coconut milk, lime juice, thinly sliced ginger, fish and soy sauce.
Wrap the mixture in a foil envelope. Bake on the grill or in the oven preheated to 170 ° C for 20 minutes.