Lemongrass Shrimp Satays
Ingredients
| 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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