Vietnamese-Style Rhubarb BBQ Shrimp Skewers
Sweet, tangy, delicious bbq shrimp skewers that showcase some of the lovely flavours of Vietnamese cuisine.
Ingredients
For the BBQ Sauce (makes 1 & 1/2 cups)
- 2 cups rhubarb chopped
- 1/4 tsp lime zest
- juice half a lime
- 1 tsp lemongrass fresh or freezedried
- 1 tbsp fish sauce
- 1 large clove of garlic
- 2 tsp chili powder
- 1/8 tsp cayenne pepper
- 2/3 cup brown sugar
For the Shrimp
- 300 g shrimp peeled & thawed (if using frozen)
- 1/2 cup BBQ sauce
- 2 limes cut into wedges for serving
- 1/2 cup crushed peanuts for serving
- 2-3 scallions chopped, for serving
- 4-5 bamboo skewers soaked in water
- 1-2 tbsp vegetable oil
Instructions
- To make the bbq sauce, boil the rhubarb in a half cup of water until tender. Add additional ingredients and blend until smooth.
- Brush the shrimp generously with the bbq sauce (about a half a cup) and marinate for 1 hr or more. The remaining bbq sauce can be frozen, or kept for up to a week in the fridge.
- Brush grill racks with oil and preheat BBQ to medium high heat. Prepare skewers, being sure not to overcrowd the shrimp to allow even cooking.
- Grill skewers for about 2 minutes per side, or until shrimp are cooked through. Serve immediately with lots of peanuts, lime juice and scallions.