Summary

Ingredients

• 1 kg shrimp (s), medium-sized, raw, very fresh
• 2 lime (s)
• 6 stems coriander with roots
• 4 tablespoon garlic, roughly chopped
• 4 tablespoon chilli pepper (Thaichili - prik kee noo), roughly chopped
• 1 tablespoon palm sugar
• 1 teaspoon salt
• 2 tablespoon coriander greens (from the roots and stems)

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Instructions

1. Fillet the limes and remove all white skins. Cut the coriander stalks approx. 5 cm above the roots and roughly chop the roots and stems. Put the papers aside.
2. Place stems and roots in a mortar with 3/4 teaspoon salt and garlic and mash until everything is soft. Add the chillies and continue pounding. Add the lime fillets and mash until everything has combined to form a smooth paste.
3. Add the palm sugar and 2 tablespoons of finely chopped coriander leaves and season to taste. Add enough sugar and salt until the taste is round.
4. Prepare the grill. Wash the prawns well, leave the shell on. Grill the prawns until they are pink and the shell begins to turn dark brown (if necessary, the prawns can also be roasted in the pan without fat). Serve with the dip.
5. Cautious natures can of course use less garlic and chillies, but you can also just drizzle a little of the dip on the shrimp. The dip tastes good with everything that comes from the sea.