Ingredients with Measurements:
- 1 pound large shrimp, peeled and deveined
- 1/4 cup coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon curry powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil
- 10-12 bamboo skewers, soaked in water for 30 minutes
For the Spicy Tamarind Sauce:
- 1/2 cup tamarind pulp
- 1/2 cup hot water
- 1/4 cup brown sugar
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 1 tablespoon chili paste
- 1 garlic clove, minced
Special equipment needed:
- Grill or grill pan
- Blender or food processor
Step-by-step instructions:
1. In a bowl, combine coconut milk, soy sauce, fish sauce, brown sugar, curry powder, turmeric powder, cumin powder, coriander powder, salt, black pepper, and vegetable oil. Mix well.
2. Add the shrimp to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes.
3. Preheat the grill or grill pan over medium-high heat.
4. Thread the marinated shrimp onto the soaked bamboo skewers.
5. Grill the shrimp skewers for 2-3 minutes on each side, or until cooked through and slightly charred.
6. While the shrimp is grilling, make the spicy tamarind sauce. In a blender or food processor, blend tamarind pulp and hot water until smooth.
7. In a saucepan, heat vegetable oil over medium heat. Add garlic and chili paste and cook for 1 minute.
8. Add the tamarind mixture, brown sugar, fish sauce, and soy sauce to the saucepan. Bring to a boil, then reduce heat and simmer for 5-7 minutes, or until the sauce thickens.
9. Serve the grilled shrimp skewers with the spicy tamarind sauce on the side.
- Time:
Preparation time: 40 minutes
- Cooking time: 6-8 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 230
- Fat: 9g
- Carbohydrates: 17g
- Protein: 21g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or beef.
- Tamarind pulp can be substituted with tamarind concentrate or lime juice.
Variations:
- Add chopped peanuts or cilantro to the spicy tamarind sauce for extra flavor.
- Serve the grilled shrimp skewers with a side of rice or noodles.
Tips and tricks:
- Soak the bamboo skewers in water for at least 30 minutes to prevent them from burning on the grill.
- Don't overcook the shrimp, or they will become tough and rubbery.
- Use fresh shrimp for the best flavor.
Storage instructions:
- Store leftover shrimp and sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the shrimp in the microwave or on the grill until heated through.
- Reheat the sauce in a saucepan over low heat, stirring occasionally.
Presentation ideas:
- Serve the grilled shrimp skewers on a platter with the spicy tamarind sauce in a small bowl on the side.
- Garnish with chopped cilantro or sliced red chili peppers.
Pairings:
- Serve with a side of steamed rice or noodles.
- Pair with a crisp white wine or a cold beer.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Noodles
Troubleshooting advice:
- If the shrimp is sticking to the grill, brush the grill grates with oil before grilling.
- If the spicy tamarind sauce is too thick, add a splash of water to thin it out.
Food safety advice:
- Make sure the shrimp is fully cooked before serving.
- Wash your hands and all utensils thoroughly after handling raw shrimp.
Food history:
- Satay is a popular Southeast Asian dish that typically consists of marinated meat skewered and grilled over an open flame. It is often served with a spicy peanut sauce.
Flavor profiles:
- The grilled shrimp is savory and slightly sweet, with a hint of spice from the curry powder and chili paste. The spicy tamarind sauce is tangy, sweet, and spicy.
Serving suggestions:
- Serve as an appetizer or main dish at a summer barbecue or dinner party.
- Serve as part of a Southeast Asian-inspired meal.
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Region: Thai