Mughlai (Delhi & Lahore)
Tandoori Shrimp Satay
Grilled prawns, lime zest and coconut milk, warmed with ginger and kaffir lime, a South Asian starter.
30 min · Serves 6 · Easy
6
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 10 min · 30 min total
- easy
- 1
Heat oil to medium heat and add onion. Saute for 2 minutes and then add next 5 ingredients. Cook for 1 minute more.
- 2
Cool slightly and then add to a food processor with the lime zest, shrimp and coconut milk. Process until smooth and gummy.
- 3
Form mix into six balls around each lemongrass stalk (moist hands work best). Let rest in the refridgerator for at least one hour, not more than 4.
- 4
You can grill these or broil them, or brown them in a non-stick skillet. They only take about 5-7 minutes to cook through.
- 5
Serve with fresh lime slices and yogurt flavored with fresh mint or basil.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
