Recipe: Marinated Grilled Shrimp with Miso Mayo

1kg shrimp

50g ginger

5 cloves garlic

180ml coconut milk

60g chili paste

2 tbsp lime juice

2 tbsp brown sugar

1 tbsp salt

2 tbsp vegetable oil

150g mayonnaise

1 tbsp miso paste

1 tbsp soy sauce

3 sprigs coriander

Lime (for serving)

Finely dice ginger and garlic and add to a big bowl. Add coconut milk, chili paste, lime juice, brown sugar, and salt. Then, whisk in oil. Add shrimp, mix well, and let sit for at least 15 min. or up to 4 hrs. For the miso mayo, in a small bowl mix miso paste, mayonnaise and soy sauce until smooth.

Remove shrimp from marinade. Add marinade to a small pot and bring to a boil. Reduce heat to 120°C using the frying sensor and let reduce. Mix from time to time while simmering until creamy. Sauce should be thick enough to cover the back of a spoon.

Grill shrimp on the Flex Teppan Yaki Plate brushed with vegetable oil on 180°C using the frying sensor for approximately 5-7 minutes on all sides. Serve with sauce, coriander, lime wedges and miso mayo. Enjoy!