The star of this dish is the ginger. It gives the sauce this spicy (but not hot) flavour, slightly then lightened by the lemongrass and coconut milk, which in the end beautifully marries with crispy shrimp. It can be an appetizer, or a main dish (depending how many prawns you want to serve per person),
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Thai flavors, curry paste and cilantro again. I know! I must have something for the curry paste recently. But there is something is this lightly spicy and lightly sweet combination that works for me as a perfect comfort food. And today is a Monday and it’s raining. Something comforty and warm is a must. And
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I like easy recipes, this one is easy, but somehow time consuming, as every shrimp needs to be peeled, and wrapped and skewered… But it is totally worth it! Ingredients 20 large shrimp, peeled and divined, ideally keep the tail 10 stripes of smoked bacon, cut into halves, cold 2 cloves of garlic, pressed 3
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