cookSatay Udang (Shrimp Satay)

Ground macadamia nuts enrich this spicy Singaporean-style shrimp satay.
From: Saveur MAKES 20 SKEWERS

1½ lb. (about 40) medium shrimp, peeled and deveined
1 tbsp. fresh lime juice
½ cup chopped shallots
1½ 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
3" piece ginger, chopped
3 tbsp. peanut oil
1/3 cup coconut milk

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, 3–4 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, 3–5 minutes.

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