Indonesian Shrimp Satay With Peanut Sauce

Recipe Ingredients

1 tablespoon	15ml	Oil
2 tablespoons	30ml	Onion - fine chop
2 tablespoons	30ml	Clove (large)
1 teaspoon	5ml	Fresh ginger root --
		Chopped
1/2 teaspoon	2.5ml	Cayenne
3/4 teaspoon	3.8ml	Salt
1/8 teaspoon	0.6ml	Cumin - ground
2 tablespoons	30ml	Light soy sauce
3 tablespoons	45ml	Corn syrup - dark
3 tablespoons	45ml	Fresh lemon juice
1/2 cup	99g / 3.5oz	Peanut butter
6 oz	170g	Canned coconut milk
		Marinade
2 tablespoons	30ml	Oil
6		Garlic
2 tablespoons	30ml	Onion - fine chop
2 teaspoons	10ml	Turmeric
1/4 teaspoon	1.3ml	Cayenne
1 teaspoon	5ml	Salt
4 tablespoons	60ml	Peanut butter
8 tablespoons	120ml	Fresh lemon juice
		Shrimp
4		Med Shrimp - shelled, deveined
		Garlic - minced

Recipe Instructions

Sauce: Heat 1 tablespoon oil in skillet. Add 2 tablespoons onion, 2 minced garlic cloves, and ginger and saute for 3 minutes over low heat. Add 1/2 teaspoon cayenne, 3/4 teaspoon salt, and the cumin. Saute for 1 minutes and transfer to bowl or food processor container.

Stir in soy sauce, corn syrup, 3 tablespoon lemon juice, 1/2 cup peanut butter and the coconut milk. Mix very well. At serving time, if sauce is to thick, add additional coconut milk or lemon juice to thin to desired dipping consistency (serve at room temp.). Sauce will keep in fridge if covered.

Marinate shrimp: Thread shrimp onto 8 10" skewers and lay in bottom of large pan. Heat oil in a skillet and add onion, turmeric, cayenne, and salt. Saute over low heat for about 4-5 minutes Transfer to bowl and mix with peanut butter and lemon juice. Spoon over skewered shrimp and marinate for 30-60 min.

Grill shrimp: Place shrimp on prepared grill and cook about 1 minutes or until done on each side or until slightly charred. Serve shrimp with ample lemon wedges and peanut sauce.

Source:
Jessica A. Walton

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