How to make it

  • Soak the skewers in water for at least 30 minutes.
  • In a food processor, combine coriander, garlic, ginger, and chili, then process until a paste forms.
  • Transfer to a nonmetallic bowl and stir in hoisin sauce, fish sauce, lime juice, honey, rice vinegar and sesame oil.
  • Add shrimp, turning to coat with marinade, then refrigerate, covered for 30 minutes.
  • Remove skewers from water and thread shrimp onto each skewer from the head to the tail of the shrimp so that they are fairly straight on the skewers.
  • To make your dipping sauce, In a small saucepan, put your coconut milk, hoisin sauce and Asian chili sauce and heat through. Keep warm.
  • Broil the shrimp skewers until they are pink and cooked through, about 5 minutes, turn and broil the other side until done.
  • Serve skewers with a small dish of coconut sauce on the side. Enjoy!

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