Shrimp on Lemongrass Skewers

6 small of dried red chilies

4 walnut-size of shallots

5 cloves of garlic

2 candlenuts or 4 almonds

1 teaspoon of galangal powder

1 teaspoon of turmeric powder

1/2 teaspoon of dried shrimp paste (blachan)

1/4 cup of water

4 stalks of lemongrass

3/4 pound of large raw shrimp

2 tablespoons of cooking oil

1/2 cup of unsweetened coconut milk

1 tablespoon of packed brown sugar

1 tablespoon of lime juice

1 tablespoon of soy sauce

Cooking oil

8 wooden skewers

Getting Ready

1. Soak chilies in warm water to cover for 20 minutes; drain. Place in a blender with remaining spice paste ingredients and process until smooth.
2. Cut off bottom 6 inches of lemongrass and save for another use. Cut the remaining woody stalks in half to make 8 skewers.
3. Shell and devein shrimp, leaving tails intact.
4. Place a Circulon wok over medium-low heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add spice paste and cook. stirring, until fragrant, 6 to 8 minutes. Add coconut milk, brown sugar, lime juice, and soy sauce. Cook for 1 minute. Let mixture cool; divide in half..
5. Place shrimp in half of the coconut milk mixture; cover and refrigerate for 30 minutes.

Cooking

1. Remove shrimp from marinade and drain briefly. Thread onto skewers and place on an oiled Circulon grill pan. Grill, turning and basting with cooking oil, until shrimp turn pink, 3 to 4 minutes on each side. Serve with remaining half of coconut milk mixture.