Grilled Shrimp on Lemongrass Skewers

Difficulty:

1/5

Yield: 6 Skewers

Chopped up lemongrass, Thai chili pepper, garlic mixed with fish sauce, grapeseed oil and pepper to be whisked together. With some shrimps left aside, the remaining shrimps are coated in the oil mixture and left to soak, then skewered with the lemongrass stalks. While grilled painted with leftover marinade to seal in the flavors. Grilled till golden brown and topped off with a squeeze of fresh lime juice.

Ingredients:

12 large shrimp (16/20 count)
7 stalks of fresh lemongrass
1 tablespoon (15ml) minced fresh Thai chili (spur)
2 teaspoons (10ml) minced garlic
2 teaspoons (10ml) fish sauce
Salt and pepper
1 tablespoon (15ml) grapeseed oil
Juice of 1 lime

Method:

Peel and devein the shrimp leaving the tails on for a nice presentation. Rinse under cold water.

Trim the outer tough layers from the lemongrass to reveal a pale softer lower section of the stalk. Smash with the back of a knife to bruise. Fine dice the lemongrass. To the bowl add the Thai chili, minced garlic, fish sauce, pinch of salt and pepper. Mix to combine.

Remove the outer sheath from the remaining lemongrass stalks and trim them so they are about 4 inches (10cm) long. Cut the tip on a 40° angle to make a spear.

Skewer two of the shrimp on to each of the stalks. Place on a tray and coat both sides with the marinade. Refrigerate 1 hour.

Remove shrimp drizzle with a little grapeseed oil.

Preheat a cast-iron grill pan over medium-high heat.

Place the shrimp skewers on grill and cook without moving for about 2 minutes per side.

Remove shrimp and splash the shrimp all over with the juice of one fresh lime.

Serve immediately.