Shrimp Satay With Peanut Dipping Sauce - cooking recipe

Ingredients

5 tbsp oil
1/4 cup unsalted peanuts
3 None spring onions, 1 finely chopped, 2 roughly chopped
1/2 cup coconut milk
1/4 cup cup half-and-half
1-2 tsp chili paste (Sambal Oelek)
2 tbsp soy sauce
3 limes 2 juiced, the other cut into 8 slices + the zest of one lime
1/2 cup sour cream
1 1/3 lbs raw shrimp, thawed at room temperature, and finely chopped
1/2 None red pepper, finely chopped
1/8 lb dried, shredded coconut
None None a few chili rings garnish
1/2 bunch cilantro leaves, roughly chopped

Preparation

Heat 1 tbsp of oil in a frying pan and roast the peanuts until golden. Remove and set aside to cool.
Add the finely chopped spring onion to the pan and briefly saute. Add the coconut milk and half-and-half and allow to heat to just below its boiling point. Add the chili paste and season to taste with soy sauce and 1-2 tbsp lime juice. Allow to cool. Stir in the sour cream and season if necessary with more soy sauce, chili paste and lime juice. Chill in the refrigerator.
Mix together the chopped shrimp, pepper, 1 of the roughly chopped spring onions, the lime zest and about 1 tbsp of lime juice. Season with salt and pepper. Roll into 16 small shrimp balls. Roll each shrimp ball in shredded coconut until well coated. Heat 2 tbsp of oil in a pan and fry half of the shrimp balls for about 5 minutes, turning regularly until golden brown. Remove and keep warm. Clean the pan and repeat with the remaining shrimp balls.
Thread 2 shrimp balls and a slice of lime onto 8 satay sticks. Sprinkle the sauce with the roasted peanuts, chili rings and the remaining chopped spring onion. Place the skewers and sauce on plates and garnish with cilantro leaves.