Shrimp Satay With Garlic Peanut Sauce

1. 1

   In food processor, combine the onion, garlic, lemongrass and ginger and process to a paste. In large skillet, heat the oil. Add paste and cook over low heat, stirring occasionally, until browned, approximately 20 minutes.

2. 2

   Add coriander, honey, fennel seeds, cumin, turmeric, and salt to the skillet and cook over high heat, stirring until fragrant, about a minute. Scrape into a bowl and let cook completely.

3. 3

   In a large, shallow dish, coat the shrimp with the spice paste. Cover and refrigerate for at least 3 hours.

4. 4

   Soak 30 small bamboo skewers or 10 large in water for 30 minutes. Light the grill. Thread the shrimp onto the skewer, stretching them out. If skewers are long, put 3 shrimp on each.

5. 5

   Grill on high for 1 1/2 minutes per side, until nicely charred. Serve immediately with sauce.

6. 6

   For sauce: In food processor, combine onion, garlic, and lemongrass, and process to a paste.

7. 7

   In a large skillet, heat the vegetable oil. Add the onion paste and cook over medium-low heat, stirring occasionally until brown, about 8 minutes. Add the coriander and cook until fragrant, about 2 minutes. Add Thai chili sauce and cook, stirring, for another 2 minutes. Add coconut milk and boil over high heat until thickened, about 2 minutes. Stir in tamarind concentrate, sugar, and peanut butter until smooth. Remove from heat and season with salt. Let cool: transfer to a bowl. Can be refrigerated for up to two days.

* Per serving · 4 servings · Values may vary.