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
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
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 4 to 6 inches above a solid bed of low-glowing coals. 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.