Lemongrass Lobster Satay with Lime Curry Sauce
Chef Keoni Chang shares this amazing way to prepare lobster, served with a beautiful Lime Curry sauce.
Ingredients
- header Lemongrass Marinade
- 6 tablespoon fish sauce
- 4 tablespoon sugar
- 1 shallot, sliced
- 0.25 cup Mae Ploy sweet chili sauce
- 1 lemongrass (bottom portion), finely minced
- 2 clove garlic, smashed
- 4 mint leaves, crushed
- 4 basil leaves
- 1 lime, juice & zest
- header Lobster
- 2 raw lobster tails
- cilantro leaves
- basil leaves
- header Lime Curry Sauce
- 1 tablespoon sesame oil
- 3 slice ginger
- 4 clove garlic
- 1 onion, diced
- 4 tablespoon Madras curry powder
- 2 tablespoon turmeric
- 2 lemongrass, smashed
- 6 kaffir lime leaves, finely chopped
- 1 cup water
- 1 can coconut milk (15 oz.)
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 10 basil leaves
- 10 mint leaves
Notes
Soak the bamboo skewers in cold water for an hour or two to prevent them from burning.
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