Indonesian shrimp sate with peatnut sauce

4 servings

Ingredients

QuantityIngredient
1tablespoonOil
2tablespoonsOnion -- fine chop
2largesClove garlic -- minced
1teaspoonFresh ginger root --
Chopped
½teaspoonCayenne
¾teaspoonSalt
teaspoonCumin -- ground
2tablespoonsLight soy sauce
3tablespoonsCorn syrup, dark
3tablespoonsFresh lemon juice
½cupPeanut butter
6ouncesCanned cocnut milk
2tablespoonsOil
6Cloves garlic
2tablespoonsOnion -- fine chop
2teaspoonsTurmeric
¼teaspoonCayenne
1teaspoonSalt
4tablespoonsPeanut butter
8tablespoonsFresh lemon juice
4Dozen md shrimp shelled
Deveined

Directions

***MARINADE***

***SHRIMP***

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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