Ventless teppanyaki dining table | prawns in curry, coconut and basil sauce

• 1 pound prawn (21-25 carats), peeled, vascularised, on tail
• 12-14 "6" bamboo skewers
• olive oil, salt, pepper

Alternate 5 shrimp into 2 bunches and push them together (see photo). The double string prevents the food from rolling around the corner. Continue until you're done. Brush lightly with olive oil, then season with salt and pepper.

Place the skewers on a plate and set aside.

SAUCE
• 1 1/2 cups canned mild coconut milk (regular milk is too heavy)
• 1/4 to 1 teaspoon green curry paste
(instead: 1/2 teaspoon curry powder and 1/8 to 1/4 teaspoon cayenne)
• 1/2 cup skim chicken or vegetable soup
• 3 tablespoons Thai fish sauce (substitute: soy sauce)
• 4 cloves of garlic, peeled
• 1 tablespoon fresh peeled ginger, minced (use miniature aircraft or similar)
• 2 tablespoons light red sugar
• 1/4 cup fresh basil, packed (you can pack more if you like)
• 2 tablespoons corn starch

Puree all the seasonings except the garlic cloves in a blender until smooth, then pour the mixture into a small, wide pan. Add the mashed garlic cloves, stirring constantly
Continue for about 4 to 5 minutes or until medium heat brings to a boil and thickens.

Place the pan in the heated area and cover until the shrimp are ready.

Preheat for 5 minutes and teppanyaki table for sale. On arrival (orange light off) set the dial to 9.

On arrival (extinguish orange) place the shrimp skewers into the ventless teppanyaki dining table cooking center. Grill for about 3-4 minutes, then release carefully with a spatula and turn. Cook for another 3-4 minutes until pink and/or opaque. If the shrimp are separated from each other on the skewer, push it back with the tongs.

Close the teppanyaki hot table. Serve shrimp with curry coconut basil sauce.

Prepare white rice ahead of time, or serve bread and salad as a side dish.

Tip:
If you don't like shrimp, use boneless skinless chicken thighs, pork tenderloin, scallops or any hard fish instead.

The dip was so delicious that the next day we put it on the stir-fry and rice.