Indonesian-Style Grilled Shrimp

Ingredients

• 2 cloves garlic
• 1 chili pepper
• 1 tsp mild curry powder
• Juice of 1 lime
• 1 tsp grated ginger
• 3 tbsp oil
• 1 tbsp peanut paste
• 24 shrimp (prepped, raw with shell)
• 250 ml fish stock
• 1 tbsp Yellow curry paste
• light soy sauce

Instructions

1. 1.

   Peel the garlic and finely chop the chili peppers for the marinate. Mix with curry powder, lime juice, grated ginger, oil, and peanut paste in a bowl.

2. 2.

   Wash the shrimp, peel (leave shells on), discard the tail segment from the flesh. Devein the shrimp, rinse again, pat dry, then coat with the marinate and let rest covered for about 20 minutes.

3. 3.

   Thread the shrimp onto wooden skewers. Place the skewers on the grill and cook each side for about 1-2 minutes. Toast the shrimp shells in a non-stick pan until dry, add fish stock, bring to a boil, reduce by half, then strain through a sieve.

4. 4.

   Lightly toast the yellow curry paste in a pot, deglaze with the stock and 2 tbsp of the marinate. Season with soy sauce and serve as a dip alongside the skewers.