Shrimp Satay With Garlic Peanut Sauce
- Ready In:
- 55mins
- Ingredients:
- 23
- Yields:
-
30 satays
- Serves:
- 10
ingredients
- 1 small onion, chopped
- 4 garlic cloves, chopped
- 3 large stalk fresh lemongrass, sliced
- 1⁄4 cup fresh ginger, minced
- 1⁄3 cup vegetable oil
- 1 tablespoon ground coriander
- 1 tablespoon honey
- 1 teaspoon ground fennel
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon coarse sea salt
- 30 large shelled prawns (about 1 3/4 lb)
-
Garlic Peanut Sauce
- 1⁄4 cup minced onion
- 2 garlic cloves, chopped
- 1 large stalk fresh lemongrass, sliced
- 1 tablespoon vegetable oil
- 1 tablespoon ground coriander
- 2 tablespoons Thai sweet chili sauce
- 1⁄2 cup coconut milk
- 1 tablespoon tamarind paste
- 1 tablespoon evaporated unbleached cane sugar (or regular sugar)
- 2 1⁄2 tablespoons natural-style peanut butter
- 1 teaspoon salt
directions
- In food processor, combine the onion, garlic, lemongrass and ginger and process to a paste. In large skillet, heat the oil. Add paste and cook over low heat, stirring occasionally, until browned, approximately 20 minutes.
- Add coriander, honey, fennel seeds, cumin, turmeric, and salt to the skillet and cook over high heat, stirring until fragrant, about a minute. Scrape into a bowl and let cook completely.
- In a large, shallow dish, coat the shrimp with the spice paste. Cover and refrigerate for at least 3 hours.
- Soak 30 small bamboo skewers or 10 large in water for 30 minutes. Light the grill. Thread the shrimp onto the skewer, stretching them out. If skewers are long, put 3 shrimp on each.
- Grill on high for 1 1/2 minutes per side, until nicely charred. Serve immediately with sauce.
- For sauce: In food processor, combine onion, garlic, and lemongrass, and process to a paste.
- In a large skillet, heat the vegetable oil. Add the onion paste and cook over medium-low heat, stirring occasionally until brown, about 8 minutes. Add the coriander and cook until fragrant, about 2 minutes. Add Thai chili sauce and cook, stirring, for another 2 minutes. Add coconut milk and boil over high heat until thickened, about 2 minutes. Stir in tamarind concentrate, sugar, and peanut butter until smooth. Remove from heat and season with salt. Let cool: transfer to a bowl. Can be refrigerated for up to two days.
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RECIPE SUBMITTED BY
International Human Rights Consultant, vegetarian, yogi, world traveler.