Grilled Jumbo Shrimp with Vietnamese Beef Tenderloin Wrap
INGREDIENTS/PREPARATION/COOKING PROCESS/COMPLIMENTS/GARNISH – PLACE IN PROPER TIME
| ½ cup | Sweet chili dipping sauce |
| ¼ cup | Soy sauce |
| 2 | Green onions, thinly sliced |
| 2 tbsp | chopped Cilantro |
| 2 tbsp | minced ginger |
| 2 tbsp | Rice vinegar |
| 1 tbsp | Mirin |
| 1 tsp | Fish sauce |
| 1 tsp | Sesame oil |
| salt and pepper to taste | |
| 16 | Jumbo shrimp, peeled and deveined size 12-15 per lb. |
| 16-24 slices | Vietnamese beef tenderloin, thinly sliced Note: the beef is beef tenderloin that has been frozen and then thinly sliced on a slicing machine and layered. It may be found in specialty Asian food stores frozen. To work with this beef thaw overnight in refrigerator and then carefully separate each slice to wrap the shrimp. This beef is used in Vietnamese and Korean barbecues. |
| 8 | Chopsticks |
In a bowl whisk together the sweet chili dipping sauce, soy sauce, green onions, cilantro, ginger, mirin, fish sauce, and sesame oil, and season to taste with salt and pepper. Set aside
Wrap each shrimp around the middle with one to two pieces of thinly sliced beef tenderloin. Skewer each shrimp onto a chopstick. Fold the shrimp and drive the skewer through the tail and the head to stabilize it. Cover and refrigerate for 1 hour.
Preheat grill to medium high. Season shrimp with salt and pepper
Grill for 3 minutes per side basting with sweet chili sauce until the shrimp is just cooked through and opaque in color. Remove from heat and serve with dipping sauce and rice noodle salad.
Serves 4 people
