Name: Balinese Prawn Sates
Yield: Serves 6 to 8 As an Appetizer, 4 As a Main Course
Cuisine: Indonesia
Ingredients: ¼ cup sweet soy sauce (ketjap manis), or 2 tablespoons each regular soy sauce and molasses; 3 cloves garlic, minced; 1½ teaspoons ground coriander; 1½ pounds extra large shrimp (about 24), peeled and deveined (see box); 2 tablespoons palm sugar or light brown sugar; 2 tablespoons fresh lime juice; 3 tablespoons vegetable oil

Preparation info

Serves
6 to 8
As an Appetizer

Difficulty
Medium

Appears in

The Barbecue Bible

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.