February 24, 2014

Shrimp Paste Skewer on Lemon Grass with Raspberry, Chili Dressing

Post by Chef Corbin



1 tbsp. vegetable oil
1 green onion, minced
2 garlic cloves, minced
1 oz ginger minced
1 egg
1 tbsp. fish sauce
300 grams shrimp, peeled and deveined
1 tbsp. cornstarch
Salt and pepper to taste
½ cup vegetable oil
6 pieces of lemon grass, halved- approx. 6 inches


Sauté the garlic and ginger in vegetable oil until into a food processor. Add remaining ingredients grass. Pulse until a smooth paste is formed. Remove paste into 6 equal portions. Oil your hand and the shrimp paste around the lemon grass to form paste and lemon grass skewers. Place the lemongrass oil lightly. Grill the shrimp paste skewers on a golden brown. Remove from heat and serve with

Raspberry Chili Dressing

2 cups Raspberry Juice (frozen raspberries, thawed
2 tbsp. rice vinegar
1 tbsp. granulated white sugar
2 lemons, juiced
½ red Thai chili – minced
Salt and pepper to taste


Combine all ingredients into a small mixing bowl. Adjust seasoning. Refrigerate until use.