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Shrimp Satay
Created by: Howcan Team
Ingredients
- 1 pound of large shrimp, peeled and deveined
- 1/4 cup of soy sauce
- 2 tablespoons of honey
- 2 cloves of garlic, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1/2 teaspoon of turmeric
- 1/4 teaspoon of cayenne pepper
- 1 tablespoon of vegetable oil
- Bamboo skewers, soaked in water for 30 minutes
Instructions
- In a bowl, mix together 1/4 cup of soy sauce, 2 tablespoons of honey, 2 cloves of minced garlic, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1/2 teaspoon of turmeric, and 1/4 teaspoon of cayenne pepper.
- Add the peeled and deveined shrimp to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes.
- Preheat the grill or grill pan over medium-high heat.
- Thread the marinated shrimp onto the soaked bamboo skewers.
- Brush the grill with 1 tablespoon of vegetable oil to prevent sticking.
- Grill the shrimp skewers for 2-3 minutes on each side, or until they are pink and opaque.
- Serve the shrimp satay hot with your favorite dipping sauce and enjoy!
Shrimp Satay is a popular Southeast Asian dish with a rich history. Originating in Indonesia, it has become a beloved staple in Thai and Malaysian cuisine. The dish features succulent shrimp marinated in a flavorful blend of spices, skewered, and grilled to perfection. Renowned chefs like David Thompson and Andy Ricker have elevated this dish in their restaurants, showcasing the perfect balance of sweet, savory, and spicy flavors. The key to an exceptional Shrimp Satay lies in the marinade, typically made with lemongrass, turmeric, and coconut milk. For an alternative twist, some chefs use peanut sauce for dipping, adding a creamy and nutty dimension. Today, the best Shrimp Satay can be savored in the bustling street markets of Bangkok or the vibrant food stalls of Kuala Lumpur.
25 min
4
280 calories
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