Satay Udang (Shrimp Satay)

Shrimp Satay (Satay Udang)

Shrimp Satay (Satay Udang)

Ground macadamia nuts enrich this spicy Singaporean-style shrimp satay. Get the recipe for Shrimp Satay (Satay Udang) »Todd Coleman

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.

Satay Udang (Shrimp Satay)
Ground macadamia nuts enrich this spicy Singaporean-style shrimp satay.
Yield: makes 20 Skewers

Ingredients

  • 1 12 lb. (about 40) medium shrimp, peeled and deveined
  • 1 tbsp. fresh lime juice
  • 12 cup chopped shallots
  • 1 12 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
  • 13 cup coconut milk

Instructions

  1. 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.
  2. 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.