Shrimp Satay Vongerichten style are more than just skewers of flavorful shrimp. This preparation goes a step further by adding a thick layer of shrimp paste and breadcrumbs as a flavorful, crunchy coating.
Shrimp Satay VongerichtenPrint This Recipe Total time Yield 4Source Jean-Georges VongerichtenPublished
- 24 medium to large shrimp (peeled and deveined)
- 1 teaspoon curry powder
- 2 teaspoon Asian fish sauce
- salt (to taste)
- cayenne pepper (to taste)
- coarse, lightly toasted fresh breadcrumbs (as needed)
- 3 tablespoon canola oil
- oyster sauce
- lime wedges
Combine half the shrimp, curry powder, and fish sauce in a food processor. Process, stopping the machine and scraping down the sides as necessary, until mixture is pureed. Refrigerate until firm, at least 30 minutes.
Place remaining shrimp on four skewers, then season with salt and cayenne to taste.
Pour breadcrumbs onto a rimmed baking sheet. Spread a thick layer chilled puree onto one side of the skewered shrimp, then press that side into the breadcrumbs. Repeat with the other side of each skewer then place on a clean parchment-lined baking sheet; chill for at least 30 minutes.
When ready to serve preheat oven to 500 degrees F.
Pour oil into a cast iron or non stick oven-proof skillet large enough to hold all the skewers in a single layer without touching. Turn heat to high. When oil gets very hot and begins to shimmer (without smoking) add the skewers and cook on one side about 2 minutes, or until lightly browned. Turn skewers over, then place the skillet in the oven for another 2 minutes. Return the skillet to high heat on the stove top and turn the skewers on their sides to briefly brown the edges of the shrimp.
Drain the shrimp on a paper towel-lined plate for just a moment. Serve with oyster sauce and/or lime wedges on the side.