Recipe - Indonesian Shrimp Sate With Peatnut Sauce

1 tablespoon Oil
2 tablespoon Onion fine chop
2 lg Clove
1 teaspoon Fresh ginger root
Chopped
One half teaspoon Cayenne
Three fourths teaspoon Salt
1/8 teaspoon Cumin ground
2 tablespoon Light soy sauce
3 tablespoon Corn syrup, dark
3 tablespoon Fresh lemon juice
One half cup Peanut butter
6 ounce Canned cocnut milk
***MARINADE***
2 tablespoon Oil
6 Cloves garlic
2 tablespoon Onion fine chop
2 teaspoon Turmeric
One fourth teaspoon Cayenne
1 teaspoon Salt
4 tablespoon Peanut butter
8 tablespoon Fresh lemon juice
***SHRIMP***
4 Dozen
Garlic minced
md Shrimp shelled deveined

Sauce: Heat 1 tablespoon oil in skillet. Add 2 tablespoons onion, 2 minced
garlic cloves, and ginger and saute for 3 min. over low heat. Add 1/2
teaspoon cayenne, Three fourths teaspoon salt, and the cumin. Saute for 1 min. and
transfer to bowl or food processor container.

Stir in soy sauce, corn syrup, 3 tablespoon lemon juice, One half cup peanut
butter and the coconut milk. Mix very well. At serving time, if sauce is to
thick, add addittional coconut milk or lemon juice to thin to desired
dipping consistancey (serve at room temp.). Sauce will keep in fridge if
covered.

Marinate shrimp: Thread shrimp onto 8 10" skewers and lay in bottom of
large pan. Heat oil in a skillet and add onion, turmeric, cayenne, and
salt. Saute over low heat for about 45 min. Transfer to bowl and mix with
peanut butter and lemon juice. Spoon over skewered shrimpand marinate for
3060min. Grill shrimp: Place shrimp on prepared grill and cook about 1
min. or until done on each side or until slightly charred. Serve shrimp
with ample lemon wedges and peanut sauce.

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip