Shrimp On Lemongrass Skewers

Recipe Ingredients

		Spice Paste
6		Dried red chilies (small)
4		Walnut-size shallots
5		Garlic cloves
2		Candlenuts or 4 almonds
1 teaspoon	5ml	Galangal powder
1 teaspoon	5ml	Turmeric powder
1/2 teaspoon	2.5ml	Dried shrimp paste (blachan)
1/4 cup	59ml	Water
		Shrimp
4		Lemongrass stalks
3/4 lb	340g / 11oz	Large raw shrimp
2 tablespoons	30ml	Cooking oil
1/2 cup	118ml	Unsweetened coconut milk
1 tablespoon	15ml	Brown sugar - (packed)
1 tablespoon	15ml	Lime juice
1 tablespoon	15ml	Soy sauce
		Cooking oil - as needed

Recipe Instructions

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 4 to 6 inches above a solid bed of low-glowing coals. 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.

This recipe yields 8 skewers for 4 servings.

Source:
Yan Can Cook at http://www.asianconnections.com/yancancook/recipes/)

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