Indonesian Shrimp Sate


  • 2 lbs large shrimp, peeled and deveined, tails on
  • 1 cup fresh or canned pineapple chunks
  • canola oil
  • 1 cup roasted peanuts, ground
  • 1/4 cup soy sauce
  • 3 tbs dark molasses
  • 2 garlic cloves, minced
  • 1/2 tsp cayenne pepper
  • 1/2 cup water
  • 2 lemons, cut into quarters

This recipe uses the traditional Indonesian combination of soy sauce, garlic, molasses and chopped peanuts, which are used as a dipping sauce

  • Soak wooden skewers in water for 30 minutes.
  • Thread shrimp on the skewers, alternately with pineapple chunks. Brush generously with oil.
  • In a saucepan combine peanuts, soy sauce, molasses, garlic, cayenne pepper and water.
  • Gently simmer for about 5 minutes.
  • Grilled skewered shrimp over hot charcoal, turning once, about 3 minutes per side.
  • Serve hot with lemon wedges and sauce for dipping.

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