Ingredients
- Spice Paste
- 6 small dried red chilies
- 4 walnut-size shallots
- 5 cloves garlic
- 2 candlenuts or 4 almonds
- 1 teaspoon galangal powder
- 1 teaspoon turmeric powder
- 1/2 teaspoon dried shrimp paste (blachan)
- 1/4 cup water
- Skewers
- 4 stalks lemongrass
- 3/4 pound large raw shrimp
- 2 tablespoons cooking oil
- 1/2 cup unsweetened coconut milk
- 1 tablespoon packed brown sugar
- 1 tablespoon lime juice
- 1 tablespoon soy sauce
- Cooking oil
- 8 wooden skewers
Shrimp on Lemongrass Skewers
Meal: Appetizer
Cuisine: Chinese
Ingredient: Seafood
Season: Summer
Contributor: Martin Yan
Directions
MAKES 8 SKEWERS, 4 SERVINGS
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. 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.
From Martin Yan's Asia (KQED Books & Tapes) Copyright Yan Can Cook Inc., 1997
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