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.

Satay Udang (Shrimp 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.