Shrimp Kebabs with Kaffir Lime Sauce

Ease of Preparation: Medium.

Yield:   2 servings.

Ingredients:

2 tablespoons (30ml) fresh cilantro, chopped

2 tablespoons (30ml) fresh mint, chopped

2 kaffir lime leaves, finely chopped

1 fresh red chili, seeded and finely chopped

1 garlic clove, chopped

1 scallion, chopped

1 teaspoon (5ml) cornstarch

1 teaspoon (5ml) fresh grated ginger

1 teaspoon (5ml) water

1½ cups (360ml) raw shrimp (size 31-40)

4 stems lemongrass, approximately 6 inches long

2 tablespoons (30ml) peanut oil, for frying

1 tablespoon (15ml) fish sauce

2 tablespoons (30ml) fresh kaffir lime juice

2 tablespoons (30ml) brown sugar

Method:

In a food processor, combine cilantro, mint, lime leaves, red chili, garlic, scallion, cornstarch, ginger and water.

Blend until smooth.

Add shrimp meat and blend for a few seconds until the mixture is uniform and slightly chunky.

Separate mixture into 4 equal portions.

Wrap shrimp mixture around each lemongrass skewer and form into a kebab leaving 2 inches of the stem uncovered.

Heat peanut oil in a grill pan over medium-high heat.

Place shrimp skewers on the hot grill, and cook on all sides for 3-4 minutes, or until the sides are golden brown and the shrimp meat is firm and pink.

Meanwhile, in a small mixing bowl, combine fish sauce, kaffir lime juice and brown sugar.

Whisk sauce until sugar has dissolved.

Once the shrimp kebabs are cooked, remove from grill.

Serve shrimp kebabs hot, with dipping sauce on the side.