Thai Grilled Shrimp
1.
To prepare the prawns, if used as an appetizer, remove the head, peel the shells, leave the tails, and remove the intestines intact. Pierce shrimp meat is skewered at the end of the skewer. In addition, if as part of a shared feast, remove the head and butterfly shrimp completely by removing the longitudinal leg edges of the shrimp meat from the shell to eliminate the veins.
2.
Put the garlic, coriander, lemongrass, palm sugar, shrimp paste, tamarind paste and small food processor and mixed fish sauce into a coarse paste form, or a pound mortar and pestle
3.
Add coconut milk and continue with the sauce
4.
Put the shrimps on a plate, pour a little soy sauce on each shrimp, reserve the soy sauce to be cooked. Refrigerate the shrimp in plastic wrap for 30 minutes
5.
Remove from the refrigerator, heat the grill to high temperature, put the shrimp and shrimp on each side and grill for 1 minute
