Shrimp paste with pineapple

Name: shrimp paste with pineapple
Cook time: 35 min
Total time: 80 min
Yield: 4
Ingredients: 500 g frozen raw unpeeled saltwater pipes; 1 stem chilled lemongrass lemongrass tray 2 pieces; 2 cm fresh ginger bag of 150 g; 2 toe garlic; 1 lemon cleaned up; 1,5 el dark brown sugar; el sambal oelek; 3 el soy sauce; 1 el sesame oil; 400 g fresh pineapple pieces

Garnalensaté with pineapple, sambal and lemongrass

Ingredients

Kitchen Stuff

1 mortar
12 satay prickers
1 barbecue

Directions

Make sure the shrimps are defrosted.
Cut the underside of the lemongrass. Remove the outer leaf and cut the stalk into pieces.
Put the lemongrass together with the peeled and chopped ginger, garlic and possibly salt in the mortar. Stamp well until everything is fine.
Grate the yellow skin of the lemon and squeeze out the fruit. Keep the juice apart and crush the grater, the caster sugar and sambal.
Take the pasta out of the mortar and mix with the soy sauce, oil and 2 tbsp lemon juice in a bowl into a marinade.
Peel the shrimps, remove the intestinal tract and leave the tail. Thread the shrimps around the pineapple with the pineapple.
Pour the marinade over the shrimps and leave to marinate in the fridge for at least 45 minutes.
Meanwhile, light the barbecue.
Take the satay from the fridge. Gril in portions in 3-4 min. Golden brown and done. Times regularly.
Bon appétit! .