You are here: Home » Recipes » Balinese Shrimp Satés Balinese Shrimp Satés Recipe by Our Cookbook CollectionKitchen Tested Yield 4 servings Prep 10 mins Cook 5 mins Simple grilled skewers of shrimp marinated in molasses and soy sauce. PrintEmail In Thailand, satés (“stick” or “skewer”) are tiny pieces of meat or fish marinated and grilled on skewers. Steve Raichlen likes to cook these satés on lemongrass or bamboo skewers that have been soaked in water for 40 minutes. Metal skewers can be used instead. Ingredients 24 shrimp (extra-large, about 1 1/2 pounds), peeled and deveined2 tablespoons soy sauce2 tablespoons molasses3 garlic cloves, minced1 1/2 teaspoons ground coriander2 tablespoons lime juice2 tablespoons light brown sugar3 tablespoons canola oil, divided Instructions Rinse shrimp; drain and blot with paper towels. In a large bowl, whisk soy sauce, molasses, garlic, coriander, lime juice, sugar and 1 tablespoon oil. Add shrimp and toss to coat. Cover and marinate in refrigerator 1 hour. Preheat grill to high. Thread shrimp on skewers. Oil grill grate. Place shrimp on grate and grill, brushing with remaining 2 tablespoons oil, until brown on outside and firm inside, about 2 minutes per side. Serves 4 as a main coarse, 6 to 8 as an appetizer. Adapted from The Barbecue Bible by Steven Raichlen (Workman, 1998).