Balinese shrimp satay on lemongrass stalks (Barbecue and Grilling)

 

                Asian-style street food translates into North American poolside or party food quite easily. You can find lemongrass stalks at Latin or Asian markets or simply use bamboo skewers instead. The skewers need to be soaked in water before you can place them on the grill, but there's no need to soak fresh lemongrass stalks.

Serves 6 as main course, 12 as an appetizer

• Six or twelve 12-inch (30 cm) fresh lemongrass stalks, or flat bamboo skewers, soaked for at least 30 minutes.
• 24 large shrimps, peeled and deveined

Satay sauce

                This easy Indonesian sauce tastes wonderful with almost any kind of skewered and grilled food.

Makes about 1 cup (250 ml)

• 1½ cups coconut milk
• 2 teaspoons Thai red curry paste
• ½ cup chunky peanut butter
• 1 teaspoon tamarind paste or fresh lime juice
• ¼ cup finely chopped fresh cilantro

1. In a saucepan, over medium-low heat, stir coconut mik and curry paste until well blended and warmed through.
2. Stir in peanut butter and tamarind paste ; simmer for 10 minutes, until slightly thickened.
3. Stir in cilantro and serve immediately.

The shrimp

1. Prepare hot fire in your grill.
2. Rinse shrimp under clod running water and pat dry ; thread shrimp onto skewers, leaving space between pieces.
3. Remove half the sauce and brush shrimp liberally on both sides ; reserve the other half as a finishing sauce.
4. Grill skewers for 2 to 4 minutes per side, turning once and basting with sauce after turning, until shrimp are pink and opaque and have good grill marks.
5. Serve skewers drizzled with the reserved sauce.

BON APPÉTIT