Shrimp Satay Recipe
This recipe makes enough for 12 satays.
Ingredients
1 lb/500 g shrimp, peeled and deveined (raw or cooked, but not frozen)
3 fresh lemon grass stalks
2 spring onions, chopped
2 tablespoons chopped coriander leaves
1 tablespoon chopped mint leaves
1 tablespoon/15 ml fish sauce
1 tablespoon lime juice
1 teaspoon/5 ml brown sugar
4 Kaffir lime leaves, very finely shredded
1 small red chilli, finely chopped
Oil to brush the satays for cooking
Sweet chilli sauce for dipping
Preparation
Soak the lemon grass stalks in water for half an hour then remove from water and dry. (The soaking helps prevent the drier outer leaves from charring during cooking.) Cut each stalk in two down its length and then again across, so you have twelve "sticks".
Blitz the prawns, spring onion, coriander, mint, fish sauce, and lime juice in a food processor. Add the chopped chilli , shredded lime leaves and brown sugar and mix together.
With wet hands, mould the mixture around each lemon grass length. Refrigerate for at least half an hour.
When you are ready to eat the satays, brush each with a little oil and heat a chargrill pan or barbecue. Cook for a few minutes until cooked through (the length of time required will depend on whether you had raw or cooked shrimp to begin with).
Serve with sweet chilli dipping sauce.
Chef's Tips
If you like, you can cut the quantity of prawns by half and substitute fresh minced white fish fillet. Do not use frozen fish or shrimp - they contain too much moisture.
If you cannot find fresh lemon grass, use wooden satay sticks instead. Soak the wooden sticks in water before using to help prevent them charring during cooking. It is worth going to the trouble to find fresh lemon grass, though - it adds immeasurably to the flavour of the satays.
If you are not able to find fresh lemon grass to use as skewers for the satay, add one chopped dried lemon grass stalk to the mix of ingredients to be blitzed in the food processor.
|
