Ingredients:

Karen Mintzias
1/4 c Mirin or white wine
1/2 c Lime juice
2 ts Canola oil
1 lb Shrimp, peeled
1/2 c Unsweetened coconut milk
1 ts Honey
1 ts Lime zest
(minced), or:
1/2 c Fresh kaffir lime leaves
(minced)
6 Yellow or green chilies
2 ts Coriander seeds
2 ts Fresh ginger, grated
3 Garlic cloves, minced
2 Shallots, minced
2 ts Lemon zest
2 Lemon grass stalks, or:
1/2 ts Salt

Method:

PREP TIME: 15 minutes COOKING TIME: 10 minutes 1.
Remove tough outer leaves and ends of lemon grass and discard.
Coarsely chop lemon grass.
2.
Combine lemon grass, shallots, garlic, ginger, coriander, chilies, cilantro, kaffir leaves, honey and coconut milk in a food processor and puree until smooth.
3.
Heat oil in a large skillet and saute shrimp until opaque, about 5 minutes.
Add lime juice, mirin, salt and lemon grass mixture to shrimp.
Continue cooking 3 to 4 minutes until shrimp are done.