Lemon Grass Skewered Shrimp Food

GINGER AND LEMONGRASS GRILLED SHRIMP

Steps:

• Preheat the grill to high.
• In a large, nonreactive bowl, combine the lemongrass, ginger, garlic, scallion greens, soy sauce, sesame oil, and honey and whisk well. Add the shrimp and toss to coat. Marinate in the refrigerator for 15 to 30 minutes.
• Skewer the shrimp, scallion whites, and red bell peppers onto skewers in whatever order you like. There should be 4 to 6 shrimp per skewer.
• Place the skewers on a flat plate and drizzle with peanut oil. It is not necessary to salt the skewers because soy sauce has so much salt in it. Place the shrimp skewers on the grill and cook about 3 minutes per side, or just until the shrimp curls, turns red and does not appear clear at all. Be careful not to overcook.
• Place the whole radicchio leaves around the edge of a platter. Mound the chiffonade radicchio and watercress inside the leaves and around the platter. Remove the skewers from the grill and place on the bed of greens. Squeeze the juice of a lime over the shrimp.

LEMON GRASS SKEWERED SHRIMP

Steps:

• Skewer shrimp and lemongrass. Mix garlic, Thai basil leaves, salt, pepper and cilantro together in a large bowl. Brush skewered shrimp with marinade. Marinate covered for 4 hours in the refrigerator. Grill skewers for about 2 minutes on each side.

LEMONGRASS-SKEWERED SHRIMP IN LETTUCE CUPS

Steps:

• Toss shrimp with 2 tablespoons salt; let stand 5 minutes. Rinse under cold water; pat dry. Pulse shallot and halved garlic in a food processor until minced. Add shrimp, 1 tablespoon fish sauce, egg, cornstarch, 2 teaspoons sugar, oil, and 1/4 teaspoon each salt and pepper; pulse until a paste forms. Transfer to a bowl; refrigerate 30 minutes.
• With wet hands, spoon a scant 1/4 cup shrimp paste into the palm of one hand and flatten into a 3-inch round. Center a piece of lemongrass over mixture and gently close palm, using your fingers to shape paste into an oval around lemongrass. Transfer to a steamer basket (preferably bamboo) lined with lightly oiled parchment. Repeat with remaining shrimp paste and stalks. Place basket snugly over a pot of simmering water; steam until shrimp paste is opaque and firm, 3 to 4 minutes. Skewers can be steamed up to 2 days ahead and refrigerated (remove 30 minutes before grilling).
• Stir together remaining 3 tablespoons fish sauce and 2 teaspoons sugar, lime juice, minced garlic, and 1/4 cup water until sugar is dissolved. Divide among dipping bowls; top each with some of sliced chiles.
• Preheat grill for direct-heat cooking (medium-high on a gas grill). Lightly brush shrimp skewers with oil and grill, turning a few times, until charred in places and heated through, about 5 minutes. Serve skewers with lettuce, mint, cilantro, peanuts, remaining sliced chiles, dipping sauce, and lime wedges alongside.

LEMON GRASS PRAWN (SHRIMP) SKEWERS WITH MANGO MAYONNAISE

Steps:

• To make the mango mayonnaise, place the mango, egg yolks, lime juice and mustard powder in the bowl of a food processor and process until smooth.
• With the motor running, gradually add the oil in a thin steady stream, stopping occasionally to scrape down the side of the bowl, until mixture is pale and creamy. Taste and season with salt and pepper.
• Transfer the mango mayonnaise to an airtight container and store in the fridge until required.
• Combine the prawns, lemon grass, lime leaves, sugar, garlic and ginger in a large glass or ceramic bowl. Cover with plastic wrap and place in the fridge for 3 hours to marinate.
• Thread the prawns, tail-end first, onto pre-soaked bamboo skewers. Preheat a barbecue grill or chargrill on medium. Cook half the prawns skewers on the grill for 1-2 minutes each side or until prawns change colour.
• Transfer to a serving platter. Repeat with the remaining prawn skewers.
• Transfer the mango mayonnaise to a serving bowl. Serve immediately with the prawns and Pumpking and cashew couscous salad.