How to Make South East Asian Shrimp Satays Asian Cooking Recipe Cuisine

South East Asia Shrimp Satays

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4-6 Servings

1 1/2 lbs jumbo shrimp or prawns, peeled

Skewers

2 tbsp coconut milk

1 tbsp oil

SPICE PASTE

1 tsp coriander seeds toasted

1/2 tsp cumin seeds, toasted

1 tsp ground turmeric

1 tsp curry powder

1 fresh kaffir lime leaf

3 cloves garlic, chopped

lower half of 1 lemongrass stalk, bruised

2 red or green chilies, deseeded and chopped

1 shallot, chopped

2 tsp lime juice

1 tbsp light brown sugar

salt to taste


Directions:

To make the spice paste, place the toasted coriander and cumin seeds in a mortar or food processor and grind to a powder. Add the turmeric and curry powder.

One by one, add the fresh kaffir lime leaf. If using, garlic, lemongrass, chilies, shallot and lime juice, grinding after each ingredient is added. If the paste becomes too dry drizzle in a little coconut milk if you have extra. Add the sugar and salt and mix until completely combined.

In a small saucepan, add 1 tbsp of the oil and place over medium heat. When hot, add the spice paste and fry for a few minutes. Add the coconut milk and cook for another 3-5 minutes. Remove from the heat and let cool completely.

In a bowl, add the cooled spice paste and the shrimp, tossing to coat the shrimp, and marinate for about 30 minutes.

Prepare the grill with medium and high heat. Thread 3 shrimps per skewer.


Place shrimps on the hot grate over the high heat for 6-10 minutes, turning frequently and basting with the oil. Move to the medium heat zone if the shrimp browns too quickly.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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