Nam Pla Wan with Grilled Shrimp

Ingredients

• 500g (1.1 lb) large shrimp, peeled and deveined 500g (1.1 lb) large shrimp, peeled and deveined
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• 2 tablespoons palm sugar, grated 2 tablespoons palm sugar, grated
• 1 red chili, finely chopped 1 red chili, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 shallot, finely chopped 1 shallot, finely chopped
• 1 tablespoon cilantro, chopped 1 tablespoon cilantro, chopped
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 10g, 8g
• Protein: 22g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a bowl, combine the vegetable oil, fish sauce, lime juice, palm sugar, red chili, garlic, shallot, and cilantro. Mix well to create the Nam Pla Wan sauce.
3. 3.
   Thread the shrimp onto skewers and brush them with the Nam Pla Wan sauce.
4. 4.
   Grill the shrimp for 2-3 minutes per side, or until they are pink and cooked through.
5. 5.
   Remove the shrimp from the grill and brush them with more Nam Pla Wan sauce.
6. 6.
   Serve the grilled shrimp with lime wedges and the remaining Nam Pla Wan sauce on the side.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly to remove the digestive tract. This can be done by making a shallow cut along the back of the shrimp and removing the dark vein.
• Palm sugar — If palm sugar is not available, you can substitute it with brown sugar. However, palm sugar adds a unique flavor to the dish, so it is recommended to use it if possible.
• Red chili — Adjust the amount of chili according to your spice preference. You can remove the seeds for a milder heat or add more chili for extra spiciness.
• Lime wedges — Squeezing fresh lime juice over the grilled shrimp enhances the flavors and adds a refreshing citrusy touch.

Tips & Tricks

• Marinate the shrimp in the Nam Pla Wan sauce for at least 30 minutes before grilling to allow the flavors to penetrate the shrimp.
• Soak the skewers in water for 30 minutes before threading the shrimp to prevent them from burning on the grill.
• Serve the grilled shrimp with steamed jasmine rice and a side of fresh cucumber slices for a complete Thai meal.
• If you prefer a smoother sauce, you can blend the Nam Pla Wan sauce ingredients in a food processor or blender before marinating the shrimp.
• For a smoky flavor, you can use a charcoal grill instead of a gas grill.

Serving advice

Serve the Grilled Shrimp with Nam Pla Wan sauce as a main dish, accompanied by steamed jasmine rice and a side of fresh cucumber slices. Garnish with cilantro leaves for an added touch of freshness. Squeeze lime wedges over the shrimp just before eating to enhance the flavors.

Presentation advice

Arrange the grilled shrimp on a platter, drizzle some extra Nam Pla Wan sauce over them, and garnish with cilantro leaves. Place lime wedges on the side for guests to squeeze over the shrimp. Serve the dish with a vibrant Thai-inspired table setting to create an inviting and visually appealing presentation.