Lime Leaf Shrimp Satays
Serves 4
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
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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Wine Notes:
2005 Snoqualmie Naked Gewurztraminer
Made in a certified organic vineyard in Columbia Valley, Washington. Aromas
of flower petals and clove, this is a classic Gewurztraminer, with good
spiciness and a nicely balanced sweetness. A great pairing with Clark and
Mark's Salad, as well as the other recipes in this episode.
Sapporo Beer
From Japan, rice is used along with barley in the brewing process, which
gives it a lighter body, so it pairs well with lighter proteins and foods.
Beer is always good with fried food, and this beer in particular pairs
nicely with the Lime Leaf Shrimp Satays and the Chicken Wings.
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>>This recipe appears in
Episode #517.
>>Click here for a printer
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price: $8.99