Shrimp satay from Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore and Malaysia by James Oseland

  • candlenuts
  • coconut milk
  • Show all ingredients...

  • EYB Comments

    Can substitute dark brown sugar for palm sugar; and Fresno, Thai, or other long red chiles for Holland chiles.

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Notes about this recipe

  • Eat Your Books

    Can substitute dark brown sugar for palm sugar; and Fresno, Thai, or other long red chiles for Holland chiles.

  • minerva on July 17, 2013

    I've added pieces of bell pepper between shrimp with success. I like broiling the recipe, since the flavorful marinade sticks better. Done this way, it is good without a dipping sauce.

  • TrishaCP on May 03, 2012

    A really nice grilled shrimp recipe- easy once the marinade has been made. (But the marinade, which includes a highly spiced flavoring paste, does take some time.) Also, even though I didn't use one, I think this satay does benefit from a sauce- the peanut sauce from the book would be way too overpowering but the sweet soy sauce and lime sauce would work well.

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