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Ingredients :
20 raw jumbo shrimps, peeled with tail
intact
100 cc thick coconut milk
Bamboo skewers
Banana leaf stalks
Spices (ground)
10 red chilies
1 teaspoon lesser galangal, chopped
5 candlenuts, roasted
6 shallots
4 cloves garlic
Salt and sugar to taste
Method :
Marinade the shrimps with thick coconut
milk and ground spices. Set aside to stand for 20 minutes. Split the
skewer into two along the middle and clam 4 shrimps between them. Tie
one end with a banana leaf stalk. Grill the shrimps over hot charcoal
and brush with the remaining ground spices. Grill until the color turned
golden brown. Serve immediately while still hot.
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