Fresh chilli 2
Chilli powder 1 teaspoon
bamboo skewers, soak wooden skewers in cold water for 1 hour.Remove skewers from the water, pat dry
Salt 1 tablespoons
MSG 1/4 teaspoon
Charcoal for grilling
Combine salt, chilli, chilli powder, MSG together in a large container. Add shrimp and stir gently to coat.
Preheat an outdoor grill for medium-high heat.
Thread 1 shrimp onto each skewer so that the shrimp lie flat.
Grill the shrimp on the grill on both sides until pink and opaque or until just cooked through, about 5 minutes per side
Served with chilli sauce or vietnamese lemon-pepper-salt ( muoi tieu chanh vietnam )
* Add some finely mince lemongrass or vietnamese sate sauce to chilli-salt will give the better result.