Shrimp Satay With Garlic Peanut Sauce

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

• 1 small onion, chopped
• 4 garlic cloves, chopped
• 3 large stalk fresh lemongrass, sliced
• 1/4 cup fresh ginger, minced
• 1/3 cup vegetable oil
• 1 tablespoon ground coriander
• 1 tablespoon honey
• 1 teaspoon ground fennel
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1 teaspoon coarse sea salt
• 30 large shelled prawns (about 1 3/4 lb)
• 1/4 cup minced onion
• 2 garlic cloves, chopped
• 1 large stalk fresh lemongrass, sliced
• 1 tablespoon vegetable oil
• 1 tablespoon ground coriander
• 2 tablespoons thai sweet chili sauce
• 1/2 cup coconut milk
• 1 tablespoon tamarind paste
• 1 tablespoon evaporated unbleached cane sugar (or regular sugar)
• 2 1/2 tablespoons natural-style peanut butter
• 1 teaspoon salt

Recipe

• 1 in food processor, combine the onion, garlic, lemongrass and ginger and process to a paste. in large skillet, heat the oil. add paste and cook over low heat, stirring occasionally, until browned, approximately 20 minutes.
• 2 add coriander, honey, fennel seeds, cumin, turmeric, and salt to the skillet and cook over high heat, stirring until fragrant, about a minute. scrape into a bowl and let cook completely.
• 3 in a large, shallow dish, coat the shrimp with the spice paste. cover and refrigerate for at least 3 hours.
• 4 soak 30 small bamboo skewers or 10 large in water for 30 minutes. light the grill. thread the shrimp onto the skewer, stretching them out. if skewers are long, put 3 shrimp on each.
• 5 grill on high for 1 1/2 minutes per side, until nicely charred. serve immediately with sauce.
• 6 for sauce: in food processor, combine onion, garlic, and lemongrass, and process to a paste.
• 7 in a large skillet, heat the vegetable oil. add the onion paste and cook over medium-low heat, stirring occasionally until brown, about 8 minutes. add the coriander and cook until fragrant, about 2 minutes. add thai chili sauce and cook, stirring, for another 2 minutes. add coconut milk and boil over high heat until thickened, about 2 minutes. stir in tamarind concentrate, sugar, and peanut butter until smooth. remove from heat and season with salt. let cool: transfer to a bowl. can be refrigerated for up to two days.