Koreaanse Scampi brochette op de BBQ
It’s been a tough week here at the BBQ Bastard. In addition to the Corona measures, there are a few things going on at home that make the whole thing a bit extra challenging. Luckily there is still the BBQ to bring some distraction at times. No long or complex dishes this week, because as I was temporarily responsible for the care of the children all by myself. Those little guys do ask for some time and love and are not always happy when I disappear behind the BBQ. Luckily they like to eat scampi, so I got permission to take some time for their supper. They liked this Korean Scampi skewer. Mildly spicy but they didn’t really care because they were way to happy sliding them down their throats.
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A meal doesn’t always need to be complicated to be tasty. These korean shrimp skewers for example are ready in a few minutes. Except for the time you need to marinate the shrimps of course. Perhaps the marinade is where the biggest challenge lies in this preparation. Finding Gochujang isn’t that easy in our regions. I buy this delicious fermented red pepper pasta at the local Chinese supermarket “Truong Son”. It is definitely a must to look for this fermented pepper paste. If you really can’t find it then maybe you can make the pasta yourself according to this recipe (not yet tested by me). This paste can be described as an Umami bomb from the Korean kitchen. Recently there was a fascinating conversation on the Belgian BBQ forum on facebook about what Umami actually is. Unfortunately triggered by some misinformation.
Have you never heard of the term Umami yourself? Not so surprising. It’s a relatively new term that refers to a taste. The term comes from Japanese cuisine where Umami is the fifth flavor that can be described as full/hearty (try describing a flavor without using the name of the flavor itself…). Products that taste Umami usually have a high dose of glutamate and have the property of increasing your saliva secretion and making your taste buds more sensitive to the other flavours you taste (mainly sweet and salty). This gives you a fuller experience when eating the dish. Sounds like victory doesn’t it?
These Korean shrimp skewers are marinated in the Korean umami bomb with a hint of sweetness of the Mango jam, some extra salt in the form of fish sauce, some fresh lime and herbs. Grilling these lovely shrimps in their shells enhances the flavours of the Korean marinade even more, adding to the full experience. For serving they can also use an extra touch of acidity. Just before serving, sprinkle the Korean shrimps with fresh lime juice (to taste) and some finely grated lime zest. These fresh flavours balance the taste of your shrimp skewers.
To give you an idea of the taste. The kids describe them as: “A little bit spicy but so delicious that it doesn’t matter, but lobster is even better”. Can it be described even better? I think the hint of my eldest son that he finally wants lobster from the BBQ again was pretty clear… He’s not very subtle. Enjoy making your next BBQ dish. If it’s this one, I’d love to hear what you thought of it. Don’t hesitate to leave a message or tag me on Facebook or Instagram. Cause #sharingiscaring.
- 12 large Shrimps
- 150 ml water
- 10 gr fish sauce
- 2 tbsp gochujang
- 1 tbsp mango jam
- 1 tbsp lime juice
- 1 tbsp mint
- 1 tbsp coriander
- 1 tsp cumin seed ground
- lime juice to taste
- lime zest to taste
Mix all the ingredients in a bowl. Bring gently to the boil until all the flavours have blended nicely.
Leave to cool and place the shrimps in the marinade overnight
Prepare your BBQ for a direct session at medium temperature (+-200°C).
Remove the shrimps from the marinade and place them on a soaked skewer stick.
Grill the shrimps on the BBQ for about two minutes on each side (until they turn nice pink/orange).