| Shrimp Satay ~ ( Saté Udang ) ~ Indonesian Style Kabobs. Satay originated in Indonesia and has since been adapted to many Asian countries. 12 uncooked large shrimp or prawns 1/4 in cube terasi ~ see note below 1 clove garlic, crushed 1 lemon grass stem, lower end 2 1/2-inches sliced, upper top reserved 3-4 macadamia nuts or 6-8 almonds 1/2 tsp chile powder salt oil for frying 1/2 cup coconut milk 1/2 tsp tamarind pulp, soaked in 2 tbsp water, then strained and juice reserved 4 wooden or bamboo skewers cucumber cubes and lemon wedges ~ optional 1. Remove the heads from the shrimp. Peel the shrimp and devein. Using a small sharp knife, make a cut along the underbody (do not cut through) to butterfly the shrimp. Thread 3 shrimp on each skewer. 2. Make the marinade. Grind the terasi, garlic, lemon grass slices, nuts, chile powder and a little salt to a paste in a food processor or with a mortar and pestle. 3. Fry the paste in oil for 1 minute. Add the coconut milk and tamarind juice then simmer for 1-minute. Cool. Pour over the shrimp and marinate for 1 hour. 4. Cook the shrimp under a preheated broiler, or over charcoal for 3 minutes, or until cooked through. Beat the top part of the lemon grass with the end of a rolling pin, to make it into a brush. Use this to brush the shrimp with the marinade during cooking. 5. Serve on a platter, with cucumber cubes and lemon wedges. Terasi is a dark shrimp paste made from fermented shrimp. It may have a strong smell; use sparingly. |
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