Kashmiri shrimp kebabs with ginger and coriander

Name: Kashmiri shrimp kebabs with ginger and coriander
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Yield: Makes 12 kebabs
Cuisine: Indian
Ingredients: Lime wedges, to serve; 12 stalks lemongrass (or stainless steel skewers), washed, outer layers removed and discarded; ½ teaspoon salt 1 tablespoon minced coriander leaves (cilantro); 1 tablespoon minced green finger-length chili; 12 stalks lemongrass (or stainless steel skewers), washed, outer layers removed and discarded; ½ teaspoon salt 1 tablespoon minced coriander leaves (cilantro); 10 oz (300 g) fresh shrimp, peeled, deveined and processed to a coarse paste in a food processor; 1½ teaspoons ground coriander; 1½ tablespoons grated fresh ginger root; 1 teaspoon ground red pepper; 1 teaspoon ground caraway seeds

Preparation info

Makes
12
kebabs

Difficulty
Easy
Ready in
30 min

Appears in

Asian Tapas

By Christophe Megel and Anton Kilayko

Published 2010

About

Kebabs are served both as a first or main course in India and are even eaten as a snack purchased from street vendors. There are plenty of kebab variations; here, fresh ginger root, green chili and coriander leaves provide an unforgettable combination.

Ingredients

10 oz (300 g) fresh shrimp, peeled, deveined and processed to a coarse paste in a food processor
1 teaspoon

Asia
India
Fish course
Snack
Starter
Pescatarian
Gluten-free
Street Food

Method

Preheat the oven to 400˚F (200˚C).
Combine the processed shrimp, red pepper, ground caraway, ground coriander, ginger, chili, salt and coriander leaves in a bowl and mix well. Divide the shrimp mixture into 12 equal portions. Wrap each portion around t