Indonesian Shrimp Sate With PeanutSauce
1 tb Oil
2 tb Onion -- fine chop
2 lg Clove
1 t Fresh ginger root -- Chopped
1/2 ts Cayenne
3/4 ts Salt
1/8 ts Cumin -- ground
2 tb Light soy sauce
3 tb Corn syrup, dark
3 tb Fresh lemon juice
1/2 c Peanut butter
6 oz Canned cocnut milk
***MARINADE***
2 tb Oil
6 Cloves garlic
2 tb Onion -- fine chop
2 ts Turmeric
1/4 ts Cayenne
1 t Salt
4 tb Peanut butter
8 tb Fresh lemon juice
***SHRIMP***
4 Dozen
Garlic -- minced
md Shrimp shelled deveined
Sauce: Heat 1 tablespoon oil in skillet. Add 2 tablespoons
onion, 2 minced garlic cloves, and ginger and saute for 3 min.
over low heat. Add 1/2 teaspoon cayenne, 3/4 teaspoon salt, and
the cumin. Saute for 1 min. 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 addittional coconut milk or lemon
juice to thin to desired dipping consistancey (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
min. Transfer to bowl and mix with peanut butter and lemon
juice. Spoon over skewered shrimp and marinate for 30-60min.
Grill shrimp: Place shrimp on prepared grill and cook about 1
min. or until done on each side or until slightly charred. Serve
shrimp with ample lemon wedges and peanut sauce.
|
|
member logon
