Shrimp and Lemongrass balls on Skewers

 

10 skewer

Shrimp dumplings

• 15 ml fresh lemongrass, grated
• 30 ml chives, chopped
• 250 ml raw prawns, shelled
• 2 cm (1 in.) fresh ginger, peeled and chopped
• ½ bird's eye chili, seeded and chopped
• 5 ml sesame oil
• 15 ml sesame seeds

Homemade ponzu sauce

• 60 ml lemon juice
• 60 ml soy sauce
• 60 ml white wine
• 15 ml mirin

1. In a food processor, combine all the ingredients for the shrimp meatballs, except the sesame seeds, and chop to obtain a uniform paste; cut lemongrass stalks 10 cm (4 in.) long.
2. Form small balls and prick them on the lemongrass stalks; sprinkle lightly with sesame seeds.
3. Place skewers on a baking sheet lined with parchment paper; bake for 20 minutes at 350F (175C).
4. In a small bowl, combine the ingredients for the ponzu sauce.
5. Serve the skewers with ponzu sauce.

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