- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Martin Yan
Ingredients
- 4 stalks Lemon Grass
- 3/4 pound Shrimp (use Large Shrimps) raw
- 2 tablespoons Cooking Oil
- 1/2 cup Unsweetened Coconut Milk
- 1 tablespoon Brown Sugar Packed
- 1 tablespoon Lemon Juice (use Lime Juice)
- 1 tablespoon Soy Sauce
- 8 Skewers (wooden)
- Cooking Oil
Spice Paste
- 6 small Dried Red Chile
- 4 Shallots
- 5 cloves Organic Garlic
- 4 Almonds
- 1 teaspoon Galangal Powder
- 1 teaspoon Turmeric Powder
- 1/2 teaspoon Shrimp Paste (dried - blachan)
- 1/4 cup Water
Directions
Soak chiles 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 inch of Lemon Grass 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, 6-8 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. Remove shrimp from marinade and drain briefly. Thread unto skewers and place on an oiled grill, 4-6 inch above a solid bed of low-glowing coals. Grill, turning and basting with cooking oil, until shrimp turn pink, 3-4 minutes on each side. Serve with remaining half of coconut milk mixture.
