This Thai-inspired recipe includes Galangal - ginger's more pungent and fiery cousin. The combination of exotic spices in this dish will both excite and surprise!
- 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
- 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
- Yield: 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.
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.