Honey-Glazed Curry Shrimp
Every cocktail party needs a standout, outré dish to rouse the taste buds. Enter these chic shrimps, skewered and lacquered in a spicy-syrupy blend of honey, curry and sambal. A splash of fish sauce adds unexpected depth in the form of mouth-puckering umami (more like “ooh, mommy!”). After these flavour bombs crash the party, your […]
Ingredients
- 1 lb (455 g) large shrimp (16-20), peeled and deveined, with the tail
- 2 tbsp white sesame seeds
- 1 tbsp (15 ml) olive oil
- 1/4 cup (60 ml) honey
- 1 tbsp (15 ml) fish sauce (nuoc-nam)
- 1 tbsp curry powder
- 2 tsp (10 ml) sambal oelek
- Wooden skewers, soaked in water for 30 minutes
Instructions
- With the rack in the middle position, preheat the oven to 450°F (225°C). Line a baking sheet with parchment paper.
- Thread the shrimp onto the skewers, straightening them. Place on the prepared baking sheet. Bake for 5 to 7 minutes or until cooked through.
- Meanwhile, in a small saucepan over medium-high heat, brown the sesame seeds in the oil. Add the honey, fish sauce, curry powder and sambal oelek. Bring to a boil and reduce the glaze for 5 minutes or until syrupy. Keep warm.
- Brush the glaze on the shrimp while still hot and serve immediately.
Every cocktail party needs a standout, outré dish to rouse the taste buds. Enter these chic shrimps, skewered and lacquered in a spicy-syrupy blend of honey, curry and sambal. A splash of fish sauce adds unexpected depth in the form of mouth-puckering umami (more like “ooh, mommy!”). After these flavour bombs crash the party, your guests will be ready to celebrate from prawn till dawn.