Shrimp with Tomato Concasée

For more recipes, look to Chef Ada's cookbook Eating For Your Heart.

6 oz shrimps
2-4 wooden skewers
4 oz tomato concasée
1 small red onion
1 clove garlic
1 tbsp lemongrass
1 tbsp ginger
1 tbsp fresh coriander
1 tbsp fish sauce
1 tbsp light soy sauce
2 oz veggie broth
2 oz canola oil
wedges of lemon
Salt and pepper
Soak skewers in warm water for about 10 minutes. Peel and devein shrimps. Arrange neatly on skewers.\r\n\r\nIn a medium saucepan, add 1 tbsp canola oil, and sweat the onions, ginger, lemongrass and garlic. Do not burn.\r\n\r\nNow, add the tomatoes and stir together. Deglaze with broth. Add the fish sauce, and stir. Adjust seasonings and let simmer for 10 minutes, stirring frequently.\r\n\r\nMeanwhile, in a pan, heat 1 tbsp under medium to high heat. Sauté shrimps for 2 minutes on each side. Season with salt and pepper. Sprinkle with chopped coriander. Deglaze shrimps with soy sauce and flip over.\r\n\r\nTo serve, spoon a generous amount of tomato concasée onto a plate.\r\n\r\nPlace shrimps skewers on top and serve immediately with a side of jasmine rice.