The Shrimp mixture can be frozen up to a month ahead. Thaw in the refrigerator and mould onto the lemon grass. The satays can be prepared a day ahead.
ingredients
makes 24
1 tablespoon oil
1 clove garlic, crushed
1 tablespoon grated fresh ginger
1 tablespoon finely chopped lemon grass, white part only
1 onion, finely chopped
1 tablespoon tandoori curry paste
4 kaffir lime leaves, finely shredded
1 tablespoon coconut cream
2 teaspoons grated lime rind
1 1/4 pound raw Shrimps, peeled and deveined
12 stems lemon grass, cut into 6 inch lengths, halved lengthways
method
1. Heat the oil in a frying pan, add the garlic, ginger, lemon grass and onion and stir over medium heat for 3 minutes, or until golden.
2. Add the tandoori paste and kaffir lime leaves to the pan and cook for 5 minutes, or until the tandoori paste is fragrant. Allow to cool slightly.
3. Transfer to a food processor, add the coconut cream, lime rind and Shrimps and mix until finely ground.
4. Divide into 24 portions and, with wet hands, shape one portion around each piece of lemon grass stem, leaving about 1 1/4 inches uncovered at each end. The mixture is quite soft, so take care when handling it. Using wet hands makes the mixture easier to manage. Refrigerate for 1 hour.
5. Broil the satays under a medium heat for 5 minutes, or until cooked through.
