1 kg Tiger shrimps left whole, throw feces, washed
3 tbs. Fish sauce
2 tbs. Lime juice
2 tbs. Vegetable oil
2 tbs. Tomato sauce
1 tsp. Thyme chopped
2 tsb. Salt
2 pcs Bird's eye chilies sliced finely
1 tsp. Chili flake
5 pcs Jeruk limau lime Cut each diagonally into 4 pcs
30 grams Basilikum leaves picked the leaves, chopped the stem
30 grams Coriander leaves picked the leaves, chopped the stem
1 tbs. Olive oil
3 tbs. Lime juice
1 tsp. Mustard
1 tsp. Honey
1/2 tsp. Salt & pepper to taste
Marinate shrimp with fish sauce, lime juice, oil, tomato sauce, thyme, salt, and green chilis until evenly distributed. Let stand for 30 minutes in the refrigerator until flavors mingle and set aside. Heat a grilling pan, cook the shrimp one at a time until done.
Place the lemon juice, honey, mustard, salt, pepper and olive oil in a mixing bowl. Add Coriander leaves, Basil leaves and the bean sprout. Mix it well.
Arrange shrimp on a serving plate with slices of jeruk limau and a sprinkling of basil, coriander leaves, bean sprout mixture. Serve immediately.