International Recipes
Thai, Vietnamese, Cambodian and Korean Recipes
Barbecue Secret Tai Soup
From the kitchen of Martin James – Copenhagen, Denmark
1 1/2 pounds black tiger shrimp, shell on
Spicy Thai Dressing
In a stainless steel or ceramic bowl, marinate the shell-on black tiger shrimp
(rinsed if defrosted) for 1 1/2 to 2 hours in sufficient Thai sauce to cover.
Do not marinate longer or shrimp will start to cook in the marinade and take
on a rubbery texture.
Barbecue shrimp in shells over hot coals 3-4 minutes each side. The shells
keep the meat moist.
Serve immediately with a suitable dipping sauce.
Serves 4.
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No portion of this website may be reproduced without permission.