Recipe: Asian Shrimp Skewers

I love shrimp. I can’t say that enough. Shrimps can be cooked in any way you want—boiled, steamed, fried, or grilled. It can be eaten by itself, but it is so versatile it can be used in various dishes from pasta to fried rice to chow mien to Spanish paella. This recipe combines my love for this crustacean and my favorite method of cooking—grilling.

Ingredients

¾ kg (1.6 lbs) shrimps
2 pcs. lemons
2 pcs. red onions (small)
2 pcs. bell peppers (red and green)
1 tbsp. soy sauce
1 tbsp. oyster sauce
1 tsp. sesame oil
1 tbsp. sugar
1/2 tsp. pepper
Bamboo barbecue skewers
Chinese parsley for garnish

Procedure

1. Butterfly shrimps without removing head and shell. Retaining the head and shells makes it look rustic and better for presentation, although you can remove the shell and head if you want.
2. Cut one lemon, onions, and bell peppers to bite size pieces.
3. Skewer shrimp and vegetable alternately. I used this sequence: shrimp-bell pepper-shrimp-onion-shrimp-lemon. This will make around 14 shrimp skewers.
4. Heat charcoal for grilling. While waiting, mix together juice of one lemon, soy sauce, oyster sauce, sesame oil, sugar, and pepper. This is the basting sauce.
5. Grill skewers and baste constantly. You know it’s cooked when it’s bright orange. Each skewer will cook around 2 to 3 minutes.
6. Serve on a platter, sprinkle with chopped Chinese parsley leaves and lemon wedges. Serve with white rice. Enjoy!

Serves 6

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Cocktail: Three-Citrus Splash

This cocktail makes for a refreshing drink. This makes use of three citruses—lemon, lime, and dalandan. Dalandan or the Philippine orange is a citrus that is widely available in the country. This recipe also requires a tall glass. One is enough to last you a night or a whole afternoon. After all, every hour is happy hour, right?

Ingredients

1 part gin (I used Ginebra)
1 part Manille Liqueur de Dalandan (if not available, use orange liqueur)
3 parts Waitrose Cloudy Lemonade soda
1 part lemon-lime soda (Sprite)
Juice of ½ a lime

Procedure

1. Fill a tall glass with ice.
2. Use a shot glass to measure the liquids. Pour in gin, dalandan liqueur, lemonade soda, and lemon-lime soda.
3. Cut a lime in half, squeeze juice into the glass. Using a bar spoon (or an ordinary spoon) stir mixture well.
4. Using the other half, slice lime for garnish. You can put the slices into the cocktail or let a slice straddle on the lip of the glass. Enjoy!

Serves 1