Ingredients
36 Jumbo Prawns, peeled and deveined
2 Garlic Cloves-Minced
1⁄2 Shallot-Minced
1 Lemongrass stalk-minced
3 tablespoons of WuTang Sauce 2 tablespoon fish sauce
6-7 Bamboo Skewers
Dipping Sauce Ingredients
1⁄8 cup of Hoisin Sauce
1⁄8 cup of Sweet Auburn BBQ Wutang Sauce 2 tablespoons Chopped Peanuts
1⁄2 tablespoon rice vinegar
Wrap Ingredients
1 Boston Green Leaf Lettuce
1⁄2 cups julienned Carrots
1⁄2 cup julienned English Cucumbers
1⁄2 cup red onion Red Onion
1 Lime cut into wedges
6 sprigs of Fresh Cilantro, stalks removed
For the Dipping Sauce:
Mix the following ingredients in a mixing bowl to combine together:
1⁄8 cup of Hoisin Sauce
1⁄8 cup of Sweet Auburn BBQ Wutang Sauce
2 tablespoons Chopped Peanuts
1⁄2 tablespoon rice vinegar
For the Shrimp:
Soak your bamboo skewers for 1 hour to prevent them from burning on the grill
Combine the garlic following ingredients to make the shrimp marinade: 2 Garlic Cloves - Minced 1/2 Shallot - Minced 1 Lemongrass stalk - minced 3 tablespoons of Sweet Auburn BBQ WuTang Sauce 2 tablespoons fish sauce
Put your shrimp and marinade into a bag and marinate for 3 hours or overnight
Place each shrimp onto the skewers, careful not to overcrowd
Set your Char grill to 600 degrees.
Oil your grill with canola oil.
Place your skewers on the grill. Cook the shrimp skewers 1 minute on each side.
Serve with the following ingredients and the Dipping Sauce: 1 Boston Green Leaf Lettuce separated into whole leaves 1/2 cups julienned Carrots 1/2 cup julienned English Cucumbers 1/2 cup Red Onion 1 Lime cut into wedges 6 sprigs of Fresh Cilantro, stalks removed
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