LEMONGRASS SKEWERED SHRIMP ENJOY DAN:

                LEMONGRASS SKEWERED SHRIMP by CHEF DAN:

Serves 4

INGREDIENTS:
1-1/2-pounds shrimp (about 24) peeled and deveined

Kosher salt and freshly ground black pepper

1 shallot, chopped

2 garlic cloves, halved plus 1/2-teaspoons minced

4 teaspoons brown sugar

3 tablespoons fish sauce

1 tablespoon EACH curry powder, and hoisin sauce

1 egg

2 teaspoons cornstarch

2 teaspoons safflower oil, plus more for brushing

6 lemongrass stalks, trimmed, 6-inches above the root, halved lengthwise

2 tablespoon lime juice

1 Serrano chili, thinly sliced

12 bibb lettuce leaves

Fresh rosemary and mint leaves for serving

1/4-dry roasted peanuts

DIRECTIONS:

1.   Toss shrimp with 2 tablespoons salt; let stand 5 minutes.

2.   Rinse under cold water; pat dry.

3.   Pulse, shallot, halve garlic, in a food processor until minced.

4.   Add shrimp, 1 tablespoon fish sauce, and next 5 ingredients and 2 teaspoon sugar, season with salt & pepper to taste.

5.   Pulse until a paste is formed.

6.   Transfer to a bowl and refrigerate for 30 minutes, remove from frig.

7.   Take a 1/4-cup shrimp paste and make in an oval ball.

8.   Shape around the lemongrass, transfer to a steamer bamboo basket; repeat until all lemongrass stalks have shrimp paste around them.

9.   Place basket over a pot of simmering water; steam for 3-4 minutes.

10.                Stir together remaining fish sauce, and remaining sugar, lime juice, minced garlic, and 1/4-cup water, stir until sugar has dissolved.

11.                Divide among dipping bowls; top each with some sliced chilies.

12.                Preheat grill to medium-high; lightly brush shrimp skewers  with oil for grilling, turning a few times, until charred and heated through, about 5 minutes.

13.                Serve skewers with lettuce, peanuts, reaming chilies, dipping sauce, rosemary, mint and lime wedges.

ENJOY DAN:                                  SING SONGS & PLANT SEEDS!!