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Seppi Renggli’s BBQ Shrimp
with Lemon Grass
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1 cup soy sauce
1/4 cup fish sauce (nam pla)
1/4 cup sweet sake wine (mirin)
1/4 cup minced inner stalk lemon grass
1 tablespoon Indonesian chili paste
1 tablespoon minced ginger
1 teaspoon ground coriander seed
1 teaspoon chopped garlic
1/3 cup palm sugar or brown sugar
20 jumbo shrimp (2 pounds)
20 thin stalk ends lemon grass (about 6 stalks)
Mix soy sauce, fish sauce, sake, minced lemon grass, chili paste,
ginger, coriander, garlic and sugar in a 9x12-inch glass dish.
Peel and devein shrimp and add to marinade. Turn to coat well;
refrigerate
3-4 hours. Cut lemon grass stalks into 3-inch pieces and
skewer shrimp from
head to tail, in the form of a "c". Grill on a pre-
heated grill or grill pan on
the stove for 2 minutes on each side, then
brush with marinade.
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