Ingredients
- Spice Paste:
- 6 Small dried red chilies
- 4 Walnut-size shallots
- 5 Cloves garlic
- 2 Candlenuts or 4 Almonds
- 1 tsp Galangal powder
- 1 tsp Turmeric powder
- 1/2 tsp Dried shrimp paste (blachan)
- 1/4 cup Water
Skewers:- 4 stalks Lemongrass
- 3/4 lb Large raw shrimp
- 2 tbsp Cooking oil
- 1/2 cup Unsweetened coconut milk
- 1 tbsp Packed brown sugar
- 1 tbsp Lime juice
- 1 tbsp Soy sauce
- Cooking Oil
- 8 Wooden skewers
Shrimp on Lemongrass Skewers
Meal: Appetizer
Cuisine: Chinese
Ingredient: Seafood
Season: Summer
Contributor: Martin Yan
Directions
4 SERVINGS
Getting Ready
- Soak chilies in warm water to cover for 20 minutes; drain. Place in a blender with remaining spice paste ingredients and process until smooth.
- Cut off bottom 6 inches of lemongrass and save for another use. Cut the remaining woody stalks in half to make 8 skewers.
- Shell and devein shrimp, leaving tails intact.
- Place a wok over medium-low heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add spice paste and cook. stirring, until fragrant, 6 to 8 minutes. Add coconut milk, brown sugar, lime juice, and soy sauce. Cook for 1 minute. Let mixture cool; divide in half.
- Place shrimp in half of the coconut milk mixture; cover and refrigerate for 30 minutes.
Cooking
- Remove shrimp from marinade and drain briefly. Thread onto skewers and place on an oiled grill. Grill, turning and basting with cooking oil, until shrimp turn pink, 3 to 4 minutes on each side. Serve with remaining half of coconut milk mixture.
From Martin Yan's Asia (KQED Books & Tapes)
Copyright Yan Can Cook Inc., 1997
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