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Shrimp Satay

Hoca

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Satay is a dish that originated out of Indonesia. It’s basically just marinated, skewered, grilled pieces of meat. It’s most commonly found with chicken or beef, but like Japanese yakitori, you can find all sorts of weird varieties as well if you look hard enough. This is my shrimp version.

The most critical ingredient for this dish is turmeric, which gives the meat its yellow coloring. It’s somewhat hard to find but you’ll only need to get a small container, because a little bit goes a looong way.

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You’ll Need:
1/2 lb shrimp, peeled and deveined
1/4 cup coconut milk
1 tsp fish sauce
6 gloves garlic, chopped
1/4 tsp each turmeric, cumin, sea salt


Place all the ingredients in a ziploc bag and marinate four hours (or overnight). Dip about six wooden skewers in water for ten minutes. Next, take the shrimp out and skewer them, place them in a pan with the sauce poured over them until your grill is preheated on high heat.

Grill the shrimp until they are pink all the way through. You can leave them on for an extra minute to give them a bit of a charred look. I like to serve my satay with a curry, so that you have something to dip them in (instead of the traditional peanut sauce).
 
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