Today we begin a new chapter in our Slow Travel cooking group: Small Bites. Each one of the cooks chose an ingredient for their week and all 19 of us have to try a new recipe using the "ingredient of the week". Each week will bring us 19 new recipes! We are going to have lots of new dishes/recipes just in time for the Holidays.
Today’s ingredient was chosen by Cindy, of Baked Alaska. I chose to make a tasty shrimp satay from The Essential Fingerfood Cookbook. The original recipe is for prawns (which I believe is a larger shrimp) but I changed the title and the ingredient to shrimp 'cause that's what I used. ;)
Lemon Grass Shrimp Satay
I tablespoon oil
I clove garlic, crushed
I tablespoon grated fresh ginger
I tablespoon finely chopped lemon grass, white part only
I onion, finely chopped
I tablespoon tandoori curry paste (I used tandoori Indian grilling paste)
4 kaffir lime leaves, finely shredded
I tablespoon coconut cream
2 teaspoons grated lime rind
1-1/4 lb raw shrimp, peeled and deveined
12 stems lemon grass, cut into 6 inch lengths, halved lengthways
Heat the oil in a frying pan, add the garlic, ginger, lemon grass and onion and stir over medium heat for about 3 minutes, or until golden.
Add the tandoori paste and kaffir lime leaves to the pan and cook for 5 minutes. Allow to cool. Transfer to a food processor, add the coconut cream, lime rind and shrimp and mix until finely minced.
Divide into 24 portions and shape one portion around each piece of lemon grass stem. Leave about 1-1/4 inches uncovered at each end.
I found the mixture to be quite soft. The recipe recommends to take care when handling it and to wet hands to make it easier to form each portion.
Refrigerate for 1 hour. Grill the satays on medium heat for 5 minutes, or until cooked through.
I made the satays exactly as the recipe says with one exception in the ingredients: I couldn't find coconut cream that wasn't sweetened so I used coconut milk. I don't think it made too much of a difference in the outcome. The ginger and tandoori paste gave the satays a delicious kick. These were easy to make and perfect for a gathering since the shrimp mixture can be made the day before.