Shrimp Satay Recipe
Ingredients
| 1/3 cup canned sweetened coconut cream 75 mL | ||
| 2 tbsp hoisin sauce 25 mL | ||
| Peanut butter | 2 Tablespoon | |
| Soy sauce | 2 Tablespoon | |
| Ginger root | 1 Tablespoon, chopped | |
| 1 tsp hot oriental chili paste or hot pepper sauce 5 mL | ||
| Sesame oil | 1 Teaspoon | |
| Garlic | 2 Clove (5gm), minced | |
| 2 lb raw shrimp, peeled and deveined 1 kg | ||
| Coriander | 1/4 Cup (16 tbs), chopped | |
Directions
In bowl, combine coconut cream, hoisin sauce, peanut butter, soy sauce, gingerroot, hot chili paste, sesame oil and garlic; mix until smooth.
Add shrimp and stir to coat well.
Marinate for 30 minutes at room temperature or for up to 2 hours in refrigerator.
Thread 2 shrimp onto each of 24 soaked 6 inch (15 cm) wooden skewers.
On greased broiler pan or grill, broil shrimp for 2 to 3 minutes on each side or until opaque inside.
Arrange on serving plate and sprinkle with coriander.
Serve hot or at room temperature.
Add shrimp and stir to coat well.
Marinate for 30 minutes at room temperature or for up to 2 hours in refrigerator.
Thread 2 shrimp onto each of 24 soaked 6 inch (15 cm) wooden skewers.
On greased broiler pan or grill, broil shrimp for 2 to 3 minutes on each side or until opaque inside.
Arrange on serving plate and sprinkle with coriander.
Serve hot or at room temperature.
Chef
