1 pound large raw shrimp
1 tablespoon kacap manis (a thick, dark soy sauce)
1 tablespoon Chinese rice wine
coriander leaves (for garnish)
2 to 3 limes, cut into wedges (for garnish)
Dressing
2 tablespoons lime juice
2 tablespoons fish sauce
3 small red chilies, sliced
3 cloves of garlic, finely chopped
1/4 cup coriander leaves
For dressing, combine all ingredients and whisk.
To prepare shrimp, using sharp scissors or a small knife, cut through back shell of shrimp and remove vein. Brush shrimp with soy sauce, making sure it penetrates the cut shell onto the flesh. Place on a glass or ceramic dish and pour Chinese wine over all.
Cook shrimp on a barbecue (charcoal preferred) until shells begin turning red. Transfer to a cutting board and, using scissors, carefully cut tails in half lengthwise, so they are splayed out with tails still intact.
Place shrimp on a baking tray, flesh-side up, drizzle with dressing and cook another 2 minutes on the barbecue.
Serve shrimp with lime wedges and coriander leaves. Serves 6.
