Lemongrass Shrimp Satays


  • 1 tbs oil
  • 1 clove garlic, crushed
  • 1 tbs fresh ginger, grated
  • 1 tbs lemongrass, minced, white parts only
  • 1 onion, minced
  • 1 tbs curry paste
  • 4 kaffir lime leaves, finely shredded
  • 1 tbs coconut cream
  • 2 tsp lime rind, grated
  • 1 and 1/4 lb extra large shrimp, peeled and deveined
  • 12 lemon grass stems, cut into 6 inch skewers
  • Heat the oil in a frying pan, add the garlic, lemongrass, ginger and onion and stir over medium heat for 3 minutes or until golden. Do not burn.
  • Add the curry paste and kaffir lime leaves to the pan and cook for another 5 minutes, or until the curry paste is fragrant.
  • Allow to cool slightly, then transfer to a food processor, add the coconut cream,lime rind and shrimp, then process until finely minced.
  • Divide into 24 portions and with wet hands, shape one portion around each lemon grass skewer, leaving about 1 and 1/2 inches uncovered at each end.
  • The mixture will be quite soft to handle with care.
  • Refrigerate the skewers for at least 1 hour covered.
  • Broil or cook satay’s over charcoal for about 5 minutes, turning once until cook through.

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