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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Tasty exotic spiced shrimp onn lemonn grass skewers. Serve with an assortment of Asian sauces. These are great with a crisp white wine. Ingredients:
1 tbl. oil |
1 clove garlic, crushed |
1 tbl. grayed ginger |
1 tbl. lemon grass (white part only), finely chopped |
1 medium onion, finely chopped |
1 tbl. coconut cream |
1 tbl. tandoori curry paste |
4 tbl. lime zest |
1 1/4 raw shrimp (prawns), shelled and deveined |
12 stems lemon grass, cut 6 long and halved lengthwise |
Directions:
1. Hearoil in a frying pan.
2. Add garlic, ginger, chopped lemon grass and onion
3. stir-fry for 3 minutes over medium heat until golden.
4. Add tandoori paste and cook for 5 minutes until fragrant.
5. Allow to cool slightly and transfer to a food processor.
6. Add the coconut cream, lime zest and shrimp.
7. Process until finely minced.
8. Divide into 24 portions with wet hands, shaping one portion on each lemon grass skewer (leave about 1 1/4 uncovered on each end).
9. *Note: The mixture is very soft so handle with care.
10. Place tghe skewers o a pan lined with waxed paper and refrigerate for 1 hour (this is not included in the prep time).
11. Grill the satays on medium heat until cooked through.
12. Serve.
13. The shrimp mixture can be made made and frozen up to a month ahead. Just thaw and shape on the lemon grass skewers when ready.
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