Shrimp On Lemongrass Skewers
|
Ingredients 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 Cooking oil Directions 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. My Notes |