Indonesian shrimp sate with peatnut sauce

Yield: 4 servings

Measure Ingredient
1 tablespoon Oil
2 tablespoons Onion -- fine chop
2 larges Clove garlic -- minced
1 teaspoon Fresh ginger root --
\N \N Chopped
½ teaspoon Cayenne
¾ teaspoon Salt
⅛ teaspoon Cumin -- ground
2 tablespoons Light soy sauce
3 tablespoons Corn syrup, dark
3 tablespoons Fresh lemon juice
½ cup Peanut butter
6 ounces Canned cocnut milk
2 tablespoons Oil
6 \N Cloves garlic
2 tablespoons Onion -- fine chop
2 teaspoons Turmeric
¼ teaspoon Cayenne
1 teaspoon Salt
4 tablespoons Peanut butter
8 tablespoons Fresh lemon juice
4 \N Dozen md shrimp shelled
\N \N Deveined



Sauce: Heat 1 tablespoon oil in skillet. Add 2 tablespoons onion, 2 minced garlic cloves, and ginger and saute for 3 min. over low heat.

Add ½ teaspoon cayenne, ¾ teaspoon salt, and the cumin. Saute for 1 min. and transfer to bowl or food processor container.

Stir in soy sauce, corn syrup, 3 tablespoon lemon juice, ½ cup peanut butter and the coconut milk. Mix very well. At serving time, if sauce is to thick, add addittional coconut milk or lemon juice to thin to desired dipping consistancey (serve at room temp.). Sauce will keep in fridge if covered. Marinate shrimp: Thread shrimp onto 8 10" skewers and lay in bottom of large pan. Heat oil in a skillet and add onion, turmeric, cayenne, and salt. Saute over low heat for about 4-5 min. Transfer to bowl and mix with peanut butter and lemon juice. Spoon over skewered shrimpand marinate for 30-60min.

Grill shrimp: Place shrimp on prepared grill and cook about 1 min. or until done on each side or until slightly charred.

Serve shrimp with ample lemon wedges and peanut sauce.

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