Satay Udang (Shrimp Satay)

By cprzybyl

Ingredients

• 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

Details

Servings 20
Adapted from saveur.com

Preparation

Step 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, 34 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, 35 minutes.