Shrimps grilled in tandoor
Shrimps grilled in eastern style will become a perfect snack or main course if to be served with vegetarian alternative – cellophane noodles.
- Shrimps (royal) – 1kg
- 1 sachet of Teriyaki sauce for seafood dishes
- 2 tablespoons of sesame
- 1 packaging of cellophane noodles (150 g)
- 1 carrot
- 1 cucumber
- 1 medium paprika pepper
- 1 tea bag of Korean garnish
Defreeze shrimps, clear and mix them with Teriyaki sauce. Leave for half an hour.
Pour boiling water over rice noodles (cellophane noodles) and leave for 15-20 minutes. Then accurately filter and cut (so that everything would be easier to mix).
Carrots to grate on special grate “for the Korean carrots”, strew them SLIGHTLY with salt and sugar and rumple gently with hands. Slice cucumber and pepper into thin strips and cut dill.
Spread the vegetables in bowl over noodles, add ready garnish and mix it. Cellophane noodles are ready to eat.
String on skewers the shrimps, strew with sesame and bake in the tandoor (coals) literally around 4-6 minutes until they turn pink. Serve them to table with cellophane noodles. Bon appetit!