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Lemongrass & Sriracha Shrimp




-1 lb tiger prawn or jumbo prawn, peeled, deveined, tails intact
-6 metal skewers or bamboos skewers (soak in water before using)
-Oil, for brushing
-2 tablespoons fish sauce
-2 tablespoons Epicurean Lemongrass Balsamic Vinegar
-1 tablespoon powdered sugar
-1 teaspoon Sriracha
-1 (big) clove garlic, finely minced


Clean the shrimp with cold running water. Pat dry with paper towels and transfer the shrimp into a bowl. Add all the ingredients in the Marinade into the bowl. Stir to combine well with the shrimp. Marinate for 15 minutes. Thread three shrimp into each skewer. Brush the surface of the shrimp with some oil. Grill the shrimp on both sides until they are charred and cooked through.

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