Shrimp Satay Recipe
BALINESE SATAY PARTY FOR 10 - 12
Shrimp Chips Recipe(KRUPUK)
Fruit Salad with Palm Sugar Syrup (RUJAK)
Beef Satay Recipe (BATE SAMPI)
Minced Chicken Satay Recipe (SATE LILIT)
Shrimp Satay Recipe (SATE UDANG)
Yellow Rice Recipe (NASI KUNING)
Vegetables for Satay (LALAB)
Spicy Peanut Sauce Recipe (BUMBU KACANG)
Tomato Sambal (SAMBEL TOMAT)
Chili in Soy Sauce (TABIA LALAH MANIS)
Black Rice Pudding (BUBUH INJIN)
INGREDIENTS
1/4 cup spice paste
2 tablespoons tomato paste
2 tablespoons lemon juice
1 1/2 pounds (21 to 25 per lb.) frozen shelled, deveined shrimp, thawed, rinsed, and drained
METHOD
1. Mix spice paste, tomato paste, and lemon juice. Coat shrimp with mixture.
2. Lay 2 or 3 shrimp flat, parallel to each other, and run 2 skewers about 1 inch apart through center of shrimp (see photo, page 106). Repeat to skewer remaining shrimp.
3. Lay shrimp on a lightly oiled grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds). Cook, turning occasionally, until shrimp are opaque but moist-looking in center of thickest part (cut to test), 5 to 6 minutes. Serve hot or at room temperature.
PREP AND COOK TIME: About 20 minutes
NOTES: Instead of spice paste, you can use 1/4 cup prepared Thai red curry paste. You will need about 24 thin wood or metal skewers; if using wood skewers, soak them in water at least 30 minutes just before using. Up to 1 day ahead, coat shrimp with spice mixture and thread onto skewers; wrap airtight and chill.
MAKES: 10 to 12 servings
Where to buy ingredients
