Grill Pan with Non-Stick Coating - Ideal for cooking seafood and ensuring easy cleanup.
Citrus Juicer (Masticating or Cold Press) - Essential for extracting fresh juices from lemons, limes, or any citrus used in the dipping sauces.
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Small Food Processor - Useful for quickly preparing and mixing ingredients for the dipping sauce.
Stainless Steel Colander - Handy for rinsing shrimp before grilling, ensuring cleanlininaskein.
Grill Brush (Metal or Wood) - For effective pre-and post-grill maintenance of the cookware to ensure even heat distribution and flavor.
High-Powered Blender (for dipping sauces) - Can be used for making smoother, finer textured sauces if you prefer a blended version over a chunkier one.
Mandoline Slicer (optional) - Useful for evenly slicing scallions or any other ingredients that need uniform cutting to enhance presentation and consistency in flavor.
Digital Kitchen Scale - For precise measurements, especially when adjusting recipe quantities per taste preference.
Resealable Freezer Bags (Silicone) - Great for marinating shrimp without contaminating the kitchen surfaces and can be used under grill or stovetop.
Small Sieve/Mesh Strainer - Useful if any dipping sauce requires a strained consistency, removing seeds or fine particles.
Spice Grinder (optional) - For those who prefer to freshly grind their spices for the dipping sauces, enhancing flavor profiles according to personal taste.
1/4 cup Asian fish sauce*
1/4 cup fresh lime juice
1 teaspoon sugar
1 jalapeño chile, sliced into thin rings
1/3 cup soy sauce
1/4 cup unseasoned rice wine vinegar
1 tablespoon fresh ginger, peeled and minced
1 tablespoon fresh cilantro, chopped
2 tablespoons whole coriander seeds
1 1/2 pounds colossal (under 12 per pound; about 18), or jumbo (16 to 20 per pound; about 24 to 30) shrimp, peeled with tails left intact, deveined
9 scallions, white and light-green parts only, cut into 1-inch pieces
2 tablespoons vegetable oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly coarse-ground black pepper
*Called nuoc mam or nam pla; available at Asian markets and in the Asian foods section of some supermarkets.
about 10 (8-inch) wooden skewers, soaked in water 30 minutes
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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