Curried Shrimp Sate
|Garlic||4 Clove (20 gm), minced|
|Shrimp paste||1⁄4 Teaspoon|
|Sambal ulek||1⁄4 Teaspoon|
|Thick coconut milk||1⁄3 Cup (5.33 tbs)|
|Lemon juice/Lime juice||1 Tablespoon|
|Lemon zest/Lime zest||1 Teaspoon|
|Medium peeled deveined shrimp||1 Pound|
1. Pound garlic, shrimp paste, and Sambal Ulek together in a mortar, mixing thoroughly.
2. In a small skillet heat oil over medium heat. Add garlic mixture and cook until the smell of the shrimp paste dissipates. Remove from heat and stir in coconut milk, lemon juice, lemon zest, and salt. Allow to cool.
3. Thread shrimp onto skewers. R.ub coconut mixture over shrimp and marinate 1-3 hours.
4. Grill shrimp over a medium-hot fire until they are opaque. Turn once during cooking and spread with any remaining marinade.