Chef Martin Yan
Shrimp on Lemon Grass Skewers
Category
Entree
Servings
8 skewers
Prep Time
40 minutes
Cook Time
45 minutes
Author:
Chef Martin Yan
Ingredients
-
4 stalks Lemon Grass
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3/4 pound shrimp (use large shrimp) raw
-
2 tablespoons cooking oil
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1/2 cup unsweetened coconut milk
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1 tablespoon brown sugar, packed
-
1 tablespoon lemon juice (use lime juice)
-
1 tablespoon soy sauce
-
8 skewers (wooden)
-
Cooking oil
-
Spice paste
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6 small Dried Red Chile
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4 shallots
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5 cloves organic garlic
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4 almonds
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1 teaspoon Galangal powder
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1 teaspoon turmeric powder
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1/2 teaspoon shrimp paste (dried)
-
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.
Filed in:
Dried Japones Pepper,
Entree,
Lemon Grass,
Lime Juice,
Organic Garlic,
Shallots,
Shrimp on Lemon Grass Skewers
