We made this dish for dinner least night. Wonderful recipe! The flavors are delicious and complex! Most time consuming part is making the marinade, which is relatively easy. I ordered Kaffir lime leaves online from Importfoods.com, which is a fantastic source of Thai ingredients (recommended by Saveur). Served with jasmine rice and a nice salad.
Satay Udang (Shrimp Satay)
Ground macadamia nuts enrich this spicy Singaporean-style shrimp satay. This recipe first appeared in our May 2011 issue, with the article The World of Satay.
Enlarge Image
Credit: Todd Coleman
MAKES 20 SKEWERS
1 1/2 lb. (about 40) medium shrimp, peeled and deveined
1 tbsp. fresh lime juice
1/2 cup chopped shallots
1 1/2 tbsp. dark brown sugar
1 tsp. kosher salt
8 Kaffir lime leaves, stemmed
5 macadamia nuts
4 cloves garlic, chopped
3 red Thai chiles, stemmed
1 3″ piece ginger, chopped
3 tbsp. peanut oil
1/3 cup coconut milk
In a bowl, toss shrimp and lime juice; set aside. Puree shallots, sugar, salt, lime leaves, nuts, garlic, chiles, and ginger in a small food processor. Heat oil in a 12″ skillet over medium-high heat; add paste. Cook, stirring, until oil separates from paste, 3–4 minutes. Stir in coconut milk. Cool. Stir into shrimp; chill 4 hours.
Build a hot charcoal fire in a grill. Thread 2 shrimp each on 20 skewers. Spoon marinade over shrimp; grill, turning, until charred, 3–5 minutes.
 Recipe - Saveur.com){kind=link}