Yield: 8 servings
Preparation time is 30 minutes
Ingredients
- 1 pound peeled, raw shrimp (500 grams)
- 1 stem smashed lemon grass
- 1 tablespoon opal (Asian) basil (15 millilitres)
- 1 small green chilli, seeds removed and chopped fine
- sesame oil
- 8 long bamboo skewers, soaked
Directions
- Preheat the grill to hot
- Puree the raw shrimps in a food processor. Smash the lemongrass in a mortar and then add it to the shrimp puree. Add the basil and the chilli. Mix well.
- Using your hands, shape the shrimp mixture round the bamboo skewers and pat it on well. Brush them lightly with sesame oil and put them on a hot grill. Turn once the side changes to pink. Cook through, about 4 minutes per skewer.