Shrimp on Lemon grass Skewers

Shrimp on Lemon grass Skewers

Shrimp on Lemon grass Skewers

Last summer I tried to grow some Lemon grass on my backyard. It grew but not very successfully. The stalks are very thin, as thin as bamboo skewers. So today I decided to use it as sate skewers

½ Kg shrimps, peeled
6 Stalks of lean lemongrass, frozen (bamboo or metal skewers will do to)

Marinate mixture:
¼ cup Ketjap manis
3 cloves of garlic, finely chopped
1½ Tsp ground corriander
2 Tbsp Lime juice
2 Tbsp Gula jawa (brown sugar)
2 Tbsp oil

1. Rinse the shrimp under cold running water, drain and pat dry with paper towels
2. Combine all the ingredients for the marinate mixture in a large bowl. Whisk until blended. Add the shrimps and toss to coat. Cover the bowl and let the shrimps marinate for about an hour in the fridge.
3. Thread the shrimps on the lemongrass stalks or on the bamboo or metal skewers.
4. Grill the shrimps until they are a nice golden brown, about 2 minutes per side. Brush the shrimp once or twice with the remaining marinate mixture while they cook.
5. Transfer the skewers to serving plates.

PS: I made the same marinate mixture and added chicken hearts and it was delicious as well.

Making skewers with lemongrass stalk really gives a nice fragrant to the meat. make sure the Lemon grass are frozen when you are going to thread the meat onto it. If its needed, make a starter hole in each shrimp/ meat by poking thru a toothpick, this will make a way for the lemongrass.

Happy cooking!!

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