Ingredients
Scale
- 48 medium shrimps
- 1/2 small white onion
- 1/2 red pepper
- 1/2 yellow pepper
- 1 lemon
- 1 tablespoon sesame oil
- garlic
- 1 table spoon grated lemongrass
- 1 tablespoon grated ginger
- 3 leaves of basil
- 2 sprigs of cilantro
- 1 teaspoon brown sugar
- 1 tablespoon fish sauce
- 3/4 cup of basmati rice
- 1 1/2 cups water
- salt
- pepper
Instructions
- Take shrimps, peel shell and devein; wash then drain in strainer.
- Place shrimps in a bowl.
- Drizzle some of the sesame oil, squeeze some lemon juice and grate some of the lemon zest on top.
- Add the fish sauce.
- Chop the basil and sprinkle on top.
- Also chop cilantro and sprinkle on top.
- Chop into slivers the red and yellow pepper.
- Also chop into slivers the onion.
- Mince the garlic.
- Toss in with the shrimps.
- Add grated lemon grass and ginger.
- Mix well and set aside in the fridge.
- Take 8 skewers and place in warm water.
- In a small pot toss in rice, drizzle remainder of sesame oil.
- Pour in water, add salt, cover and bring to boil.
- Once it has started to boil lower heat and simmer stirring occasionally.
- When rice is tender take off heat, leave covered and let sit.
- Preheat BBQ.
- Take shrimps out of fridge.
- Place 6 shrimps on each skewer and drizzle remaining marinade onto skewered shrimps leaving the vegetables out.
- Place skewers on grill turning only once.
- When shrimps have turned a nice vivid pink color they are done.
- In a wok stir fry vegetables and cook till warmed through.
- In a nice serving bowl place some steamed rice.
- Put some of the stir fry on top of the rice.
- Place a couple skewers on top and off to one side.
- Now it's time to eat.
