Indonesian Sate' Shrimp
Submitted by erinlee93
Indonesian satay shrimp skewered and broiled in a spiced peanut butter sauce with turmeric, chili, and lemon juice. Served over rice with a creamy peanut gravy.
YIELD
6 servingsPREP
COOK
20 minREADY
This Indonesian satay starts with a thick, spiced peanut sauce that does triple duty as marinade, baste, and the base for a creamy finishing gravy. Peanut butter, turmeric, chili powder, and lemon juice cook down with sautéed onion and garlic into a paste that clings to every curve of the shrimp.
Skewer the shrimp lengthwise so they lie flat on the grill or under the broiler. This isn’t just for presentation. Flat shrimp cook evenly on both sides without spinning around the skewer when you flip them.
The finishing sauce pulls it all together. Reserved marinade gets thinned with chicken broth, thickened with a cornstarch slurry, then finished with sour cream for a rich, nutty gravy that soaks right into the rice.
Chef Tips
- Let the sauce cool completely before mixing with the shrimp. Hot sauce will start cooking the shrimp before you’re ready.
- If marinating in the fridge, pull the shrimp out a full hour before cooking. Cold shrimp under a hot broiler means overcooked outsides and undercooked centers.
- Don’t skip sautéing the onion until limp. Raw onion in the sauce tastes sharp and gritty.
- Turn the shrimp only once. Constant flipping prevents browning.
Variations
- Use coconut milk instead of chicken broth in the sauce for a richer, more traditionally Southeast Asian flavor.
- Substitute chicken thighs cut into chunks for the shrimp, adjusting grill time to 15 minutes per side.
- Add a splash of fish sauce to the marinade for deeper umami.
Ingredients
Directions
Sauté onion and garlic in oil until onion is limp, about 10 minutes.
Add the rest of ingredients and simmer for one minute, stirring constantly.
The mixture will be quite thick.
Let cool.
Mix shrimp and cooled Sate’ Sauce in a small bowl.
Cover and let stand at room temperature for 30 minutes to one hour or refrigerate for 2 to 3 hours.
If you marinate in refrigerator, remove one hour before cooking.
Save sauce.
Skewer shrimp the long way so that they will lie flat on grill or broiler pan.
Preheat broiler 5 to 10 minutes.
Put shrimp on grill or in broiler and cook 10 minutes per side until each side is browned, turning only once.
Using 2 tablespoon of marinade, mix with 1½ cups of chicken stock.
Bring to a boil and thicken with 1 tablespoon. of cornstarch, mixed with 2 tablespoon of water.
Stir in ¼ cup sour cream and serve over rice.
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