Balinese Shrimp Satés
- Yield 4 servings
- Prep 10 mins
- Cook 5 mins
Simple grilled skewers of shrimp marinated in molasses and soy sauce.
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.
- 24 shrimp (extra-large, about 1 1/2 pounds), peeled and deveined
- 2 tablespoons soy sauce
- 2 tablespoons molasses
- 3 garlic cloves, minced
- 1 1/2 teaspoons ground coriander
- 2 tablespoons lime juice
- 2 tablespoons light brown sugar
- 3 tablespoons canola oil, divided
- 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).