Grilled Meat and Shrimp Skewers

Ingredients

• 400 g lamb fillet
• 1 tsp green curry paste
• 200 ml unsweetened coconut milk (canned)
• 0.5 red chili pepper (chopped)
• 1 lime (juice and grated zest)
• 1 tbsp soy sauce
• 1 tbsp Cornstarch
• 6 large shrimp (pre‑peeled)
• 3 tbsp olive oil
• 3 tbsp Lime juice
• 1 crushed garlic clove
• Salt
• 125 g whipping cream
• 100 g crème fraîche
• 1 lime (juice and grated zest)
• 2 tsp freshly grated ginger
• 0.5 bunch coriander leaves

Instructions

1. 1.

   Cut the lamb fillet into strips. Mix the ingredients for the marination together, combine with the meat, and let it marinate for 3–4 hours.

2. 2.

   Remove the excess marination from the meat and skewer onto six wooden sticks. Grill on a hot grill (or in a grill pan) about 3–4 minutes per side.

3. 3.

   Mix olive oil with lime juice, garlic, and salt; marinate the shrimp for 30 minutes. Remove the excess marination and grill on a hot grill (or in a grill pan) about 3–4 minutes per side.

4. 4.

   For the dip whisk together cream and crème fraîche. Mix lime zest and juice with ginger into the sauce. Wash, dry, and chop coriander; add to the sauce along with salt and pepper to taste.

5. 5.

   Serve the sauce with the shrimp on the plate.