I made half the amount of marinade for just two servings of shrimp. I wanted to have a little extra for basting some veggie kabobs we grilled along with this. I did make some changes. I halved the sesame oil, skipped the parsley (didn’t have any), used one large clove of garlic, and left the lemon juice out. I was very unsure as to which type of Asian chile paste the recipe was referring to, so I used Sriracha and used 2 T. We liked this, but it didn’t have the pizzazz I was expecting, probably due to my choice of Sriracha sauce. I might try this again, but will use a Thai chili garlic paste I have on hand. I’ll definitely have to reduce the amount though, because that stuff’s really hot!
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I made half the amount of marinade for just two servings of shrimp. I wanted to have a little...