Shrimp Sate / Udang Sate

Chewier than Most Shrimp
Perfect for Picnics

Shrimp Sate

Shrimp Sate

This Indonesian Shrimp Sate is firmer and chewier than most styles of making grilled Shrimp, due to the boiling that comes first. Its firm texture and excellent taste make it excellent for picnics and for the cocktail hour. Or for any simple meal where one or more Sate dishes will be served with a Pilaf and some side dishes.

Shrimp Sate
Udang Sate



Tamarind pods from Thailand

Tamarind Pods

1½ pounds large Shrimp

The Mixture:
1 clove Garlic
1 tablespoon Sweet Soy Sauce
1 tablespoon Tamarind Extract
1 teaspoon Salt
2 tablespoons Oil


Boil the shrimp for 15 minutes.

Using garlic to make Vietnamese soup with pork cabbage rolls

Garlic – a Key Ingredient

Shell and devein the shrimp and set aside to drain well

Combine the Mixture of finely chopped Garlic, Sweet Soy Sauce, Tamarind Extract, Salt and Oil.

The Tamarind Extract can be some you make from the raw Tamarind Pods, or bought already extracted as Tamarind Extract.  Tamarind is probably the secret ingredient in this dish. It adds an indefinable flavor whenever it is added in small amounts to sauces.

Thread the Shrimp on skewers.

Brush the Shrimp with the Mixture.

Grill quickly in a hot gas grill or better over red hot coals.  These are best served directly from the fire, as you cook them, turning a few times while grilling.


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