On 6/10/2014 12:46 PM, foodnelson wrote:
> MEKONG CHARGRILLED CHICKEN IN SHRIMP PASTE
>
> 'Mekong Chargrilled Chicken In Shrimp Paste - YouTube'
> (http://youtu.be/w42EEHm7zZs)
>
> Ingredients
> 2 pounds of chicken thighs, pheasant, duck or rabbit meat
> 6 tsp Hot Paprika
> 6 tsp sugar
> 6 tsp lemon juice
> 3 cloves of garlic
> 6 teaspoons of shrimp paste
> 1 stem of lemon grass – white part only.
>
> Marinade
> 1. Finely chop the lemon grass and add to a large bowl
> 2. Finely chop the garlic and add to the bowl
> 3. Add the paprika, sugar, lemon juice and shrimp paste to the bowl
> 4. Stir well to dissolve the sugar
> 5. Add chicken to the bowl of marinade and stir to coat
> 6. Add 6 tsp of vegetable oil to the chicken and marinade, stir again
> 7. Cover with plastic wrap and place in the fridge for at least 2 hours
> or overnight for best flavor
>
> Grilling
> 1. Pre-heat gas grill or charcoal grill. After the grill is pre-heated
> turn off a set of burners or push the hot coals to one side of the
> grill
> 2. Place the chicken on the side of the grill away from the heat and
> cover. The goal is to cook the chicken using indirect heat to prevent
> burning
> 3. Cook until internal temperature reaches the requirement for the meat
> you are using
> 4. Garnish chicken with Cilantro leaves and Red Chile
> 5. Serve with Bock Choy and steamed rice
>
> Enjoy!

I've made this and it is simply delicious.