Ingredients:
  • 2 kg (~4 lbs) large shrimp
Marinade:
  • 120 ml (1/2 cup) fresh lime juice (about two limes)
  • zest from one or two limes
  • 480 ml (2 cups) orange juice
  • 2 Tbsps fish sauce
  • 2 Tbsp soy sauce
  • 1Tbsp sugar
  • 1 Tbsp lemon grass paste
  • 1 tsp dark sesame oil
  • 1 tsp crushed chillie
  • 2.5 cm (1 in) ginger, chopped
  • 1/2 tsp chillie powder
  • 1 bunch green onions sliced
  • 1 bunch fresh cilantro/coriander, chopped reserve half for garnish
Method:
  1. Peel leaving tails attached and devein the shrimp. 
  2. Whisk together all marinade ingredients except onions and cilantro. 
  3. Evenly divide shrimp, onions and cilantro and place in two large zip bags.  Pour half the marinade over the shrimp in one bag and the other half over the shrimp in the second bag.  Seal and refrigerate for one to 4 hours. 
  4. Transfer the shrimp into a hot wok with a little oil 
  5. Stir fry on high heat until  they turn pink and just lose their translucency, remove from the heat. 
  6. Arrange shrimp and onions on a platter and garnish with fresh cilantro.
Dipping Sauce:
  1. 60 ml (¼ cup) fish sauce
  2. 60 ml (¼ cup) orange juice
  3. 1Tbsp crushed roasted peanuts
  4. 1 Tbsp sugar
  5. 60 ml (¼ cup) soy sauce
  6. 60 ml (¼ cup) Lime juice
  7. ½  tsp dark sesame oil
  8. 2 green onions, chopped for garnish
  9. Whisk all ingredients except green onions together.  Pour into a small serving bowl for dipping and garnish with the green onions.