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Indonesian Shrimp Satay With Peanut Sauce

Serves: 4 people

Recipe Ingredients

1 tablespoon 15mlOil
2 tablespoons 30mlOnion - fine chop
2 tablespoons 30mlClove (large)
1 teaspoon 5mlFresh ginger root --
  Chopped
1/2 teaspoon 2.5mlCayenne
3/4 teaspoon 3.8mlSalt
1/8 teaspoon 0.6mlCumin - ground
2 tablespoons 30mlLight soy sauce
3 tablespoons 45mlCorn syrup - dark
3 tablespoons 45mlFresh lemon juice
1/2 cup 99g / 3.5ozPeanut butter
6 oz 170gCanned coconut milk
  Marinade
2 tablespoons 30mlOil
6   Garlic
2 tablespoons 30mlOnion - fine chop
2 teaspoons 10mlTurmeric
1/4 teaspoon 1.3mlCayenne
1 teaspoon 5mlSalt
4 tablespoons 60mlPeanut butter
8 tablespoons 120mlFresh lemon juice
  Shrimp
4   Med Shrimp - shelled, deveined
  Garlic - minced

Recipe Instructions

Sauce: Heat 1 tablespoon oil in skillet. Add 2 tablespoons onion, 2 minced garlic cloves, and ginger and saute for 3 minutes over low heat. Add 1/2 teaspoon cayenne, 3/4 teaspoon salt, and the cumin. Saute for 1 minutes and transfer to bowl or food processor container.

Stir in soy sauce, corn syrup, 3 tablespoon lemon juice, 1/2 cup peanut butter and the coconut milk. Mix very well. At serving time, if sauce is to thick, add additional coconut milk or lemon juice to thin to desired dipping consistency (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 minutes Transfer to bowl and mix with peanut butter and lemon juice. Spoon over skewered shrimp and marinate for 30-60 min.

Grill shrimp: Place shrimp on prepared grill and cook about 1 minutes or until done on each side or until slightly charred. Serve shrimp with ample lemon wedges and peanut sauce.

Source:
Jessica A. Walton

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