Balinese Prawn Sates

Sate Udang

Preparation info
  • Serves

    6 to 8

    As an Appetizer
    • Difficulty


Appears in

By Steven Raichlen

Published 1998

  • About

Balinese shrimp satés owe their extraordinary fragrance to the skewers on which they’re cooked: fresh lemon-grass stalks. When buying lemongrass, try to choose slender stalks. But don’t worry too much if you can’t find lemongrass—satés cooked on bamboo skewers will still have plenty of flavor.


  • pounds extra large shrimp (about 24), peeled and deveined (see box)
  • ¼ cup


Advance Preparation

  • 1 hour for marinating the shrimp