Recipes
Ingredients
2 minced shallots
6 lime leaves, rolled and chiffonade, stem discarded
1 fresh Thai bird chile, minced
1 pound baby Contessa shrimp, peeled, rinsed, dried
1/2 cup unsweetened coconut
12 6-inch satay skewers
3 cups rice flour
Fresh lime wedges
Kosher salt and freshly ground black pepper to taste
Canola oil for frying
Directions
Prepare a large wok filled one-third with oil heated to 350 degrees. Using a food processor fitted with a blade, combine shallots, lime leaves and chile, and puree. Add shrimp and coconut, season with salt and pepper and process until almost smooth. Cook a small bit to test for flavor. Using wet hands, mold the shrimp mixture into oblong shape onto top third of satay skewer. Dredge lightly in rice flour and fry until golden, brown and delicious, about 2-4 minutes. Remove to a paper towel-lined plate and season with salt and serve with lime wedges.
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