- 1 small onion, coarsely chopped
- 4 garlic cloves, coarsely chopped
- 3 large stalks of fresh lemongrass, bottom third of the tender white inner bulb only, thinly sliced
- 1/4 cup minced fresh ginger
- 1/2 cup vegetable oil
- 1 tablespoon ground coriander
- 1 tablespoon sugar
- 1 teaspoon ground fennel seeds
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon kosher salt
- 30 large shrimp (about 1 3/4 pounds), shelled and deveined
- Garlic Peanut Sauce
- In a mini food processor, combine the onion, garlic, lemongrass and ginger and process to a paste. In a large skillet, heat the vegetable oil. Add the onion paste to the skillet and cook over moderately low heat, stirring occasionally, until browned, about 25 minutes.
- Add the ground coriander, sugar, ground fennel seeds, cumin, turmeric and salt to the skillet and cook over moderately high heat, stirring, until fragrant, about 1 minute. Scrape the spice paste into a bowl and let cool completely.
- In a large, shallow dish, coat the shrimp with the spice paste. Cover and refrigerate for at least 3 hours or overnight.
- Soak 30 bamboo skewers in water for 30 minutes. Light a grill. Thread 1 shrimp lengthwise onto each bamboo skewer and stretch each one out on the skewer. Grill over high heat for about 1 1/2 minutes per side, until the shrimp are nicely charred and just cooked through. Transfer the shrimp skewers to a platter, and serve immediately with the Garlic Peanut Sauce.
The spice paste can be refrigerated for up to 2 days. Bring to room temperature before using.
When it comes to a wine choice, these gingery shrimp are half the story; the other half is the spicy-sweet peanut sauce they're served with. Choose a light white wine with enough acidity to balance the sweetness, like a dry Australian Riesling.