Fried Satay

• Four 5-inch lemongrass stalks, peeled and sliced sugarcane stalks, or wood skewers
• Corn, grapeseed, or other neutral oil for deep-frying
• 1 pound boneless pork, boneless, skinless chicken, or peeled shrimp, roughly chopped
• 2 garlic cloves, peeled and lightly smashed
• 2 shallots, peeled and quartered
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 lime or lemon, cut into quarters, for serving

1. If youre using wood skewers, soak them in water to cover.
2. Put at least 4 inches of oil in a deep, heavy saucepan and turn the heat to medium-high.
3. Combine all the ingredients except the skewers and citrus in a food processor and process until very smooth, scraping down the sides of the bowl a couple of times if necessary.
4. Mold the mixture into four 3-inch balls and stick one of the lemongrass or sugarcane stalks halfway into each ball.
5. Tightly press the meat mixture against the stalk.
6. The oil is ready to fry when it reaches 350F or a little more.
7. Gently place the balls into the oil and fry, turning occasionally, until evenly golden brown and cooked through, about 10 minutes total.
8. Drain on paper towels and serve within 10 minutes, with the lime or lemon.

stalks, pork, garlic, shallots, ground coriander, salt, black pepper, lime

Taken from www.epicurious.com/recipes/food/views/fried-satay-385683 (may not work)