Coconut-shrimp skewers

Name: Coconut-shrimp skewers
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 10 g fresh ginger; 1 Garlic clove; 6 Stem(s) Coriander; 2 Sticks of lemongrass; 6 TABLESPOONS unsweetened coconut milk (can); 7-10 Tbsp sugar, salt; 1 TEASPOON green curry paste; 12 raw shrimps (about 20 g each; without head and shell); 2 TABLESPOONS Oil; 2-3 TEASPOONS Lime juice; 4 long wooden skewers

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 2

10 g fresh ginger
1 Garlic clove
6 Stem(s) Coriander
2 Sticks of lemongrass
6 TABLESPOONS unsweetened coconut milk (can)
7-10 Tbsp sugar, salt
1 TEASPOON green curry paste
12 raw shrimps (about 20 g each; without head and shell)
2 TABLESPOONS Oil
2-3 TEASPOONS Lime juice
4 long wooden skewers

Directions

1
Peel and chop the ginger and garlic. Wash the coriander and chop coarsely with the tender stems. Wash lemongrass, cut lengthwise and remove the outer leaves. Coarsely chop the lemon grass. Coarsely puree the prepared ingredients together with coconut milk, 1 pinch of sugar, 1⁄2 tsp. salt and curry paste in a hand blender.
2
Rinse the shrimps, dab dry and remove the dark gut if necessary. Mix with the coconut paste and let it steep for about 5 minutes.
3
Put 3 prawns on 1 skewer each. Heat the oil in a coated pan. Fry the prawns in it over a high heat for 3-4 minutes. Drizzle with lime juice.