3 tablespoons Kikkoman® Teriyaki Marinade & Sauce 6 lemongrass stalks, about 8” long 1 pound large shrimp, peeled and deveined 1 cup coconut flakes 2 cups rice flour 8 ounces club soda 1 small purple cabbage, finely shredded 1 small carrot, finely shredded 2 scallions, thinly sliced ⅓ cup rice wine vinegar 1 teaspoon vegetable oil 1 teaspoon sriracha 1 lime, cut into wedges
Peel the outer layer off the lemongrass and discard. Cut lemongrass ends on a diagonal to make a sharp point.
Thread each shrimp onto each lemongrass “skewer.”
Mix the rice flour, club soda, and Kikkoman® Teriyaki Marinade & Sauce to make a batter that is slightly thinner than pancake batter, then dip shrimp to submerge fully and immediately coat in coconut flakes.
Place a sheet of aluminum foil on a preheated grill set to medium and lay the battered skewers on top, cover and cook until shrimp is cooked through and coconut has started to brown.
In a medium bowl, whisk the rice wine vinegar, sriracha, and vegetable oil to make a quick vinaigrette.
Add in the cabbage, carrot, scallions, and a pinch of salt and pepper and massage the vinaigrette into the vegetables to soften.
Serve the spicy slaw with 2 shrimp skewers and a squeeze of lime juice.