Air fried shrimp lemongrass skewers
Shrimps, ginger, garlic, onion, chili, cilantro roots and stems, and fish sauce are processed into a paste, wrapped around lemongrass stalks and air fried for 12 minutes.
Servings 2 people
Ingredients
- 5 to 6 lemongrass stalks
- 250 grams shrimps (8.8 oz) peeled, deveined and roughly chopped
- 2 cloves garlic peeled and sliced or chopped
- 1 one-inch knob ginger peeled and sliced or chopped
- 2 tablespoons chopped cilantro stems and roots
- 2 tablespoons chopped onion
- 1 bird's eye chili thinly sliced (discard the seeds for less heat)
- 2 tablespoons fish sauce
- 2 tablespoons panko or other unsweetened bread crumbs
- 1 tablespoon cooking oil
Dipping sauce
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 pinch chopped onion
- 1 bird's eye chili sliced
- 1 clove garlic sliced and julienned
- 1 slice ginger julienned
Instructions
- Rinse the lemongrass stalks thoroughly and snip off the roots.
- Measure six inches from the root ends of the lemongrass and cut. Discard the top portions or reserve for making soup.
- Using the blunt side of a heavy knife, pound the lemongrass stalks lightly.
- Place the shrimps, garlic, ginger, cilantro, onion, chili and fish sauce in a food processor.
- Process until no large pieces remain and the mixture has acquired the texture of a coarse paste.
- Mix the panko into the shrimp mixture.
- Flatten two tablespoons of the shrimp mixture on one hand, place a lemongrass stalk at the middle, then fold your hand to completely wrap the lemongrass in the shrimp mixture.
- Spray or brush the air fryer rack with oil.
- Arrange the shrimp lemongrass skewers on the rack in a single layer at least an inch apart then spray or brush the tops with oil.
- Set the air fryer temperature to 190C and the cooking time for 12 minutes.
- Stir together all the ingredients for the dipping sauce.
- Transfer the shrimp lemongrass skewers to a plate.
- Serve with lime wedges and dipping sauce on the side.
