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Entree
8 skewers
40 minutes
45 minutes
Chef Martin Yan
4 stalks Lemon Grass
3/4 pound shrimp (use large shrimp) 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)
1/4 cup water
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.
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