Sate Udang: Shrimp Satay
Large shrimp skewered and grilled over charcoal, basted with a sweet and spicy glaze. A seafood variation that showcases Indonesia's coastal culinary traditions.
📑 In This Guide
💡 Did You Know?
This authentic recipe has been passed down through generations, preserving the rich flavors of Indonesian cuisine.
🛒 Ingredients
- 500 g large shrimp, peeled and deveined
- 20 bamboo skewers
- 3 tbsp sweet soy sauce
- 1 tbsp chili sauce
- 1 tbsp lime juice
- 2 garlic cloves, minced
- 1 tbsp cooking oil
- Lime wedges
👨🍳 Instructions
- Thread shrimp onto skewers.
- Mix sweet soy sauce, chili sauce, lime juice, and garlic for the glaze.
- Brush shrimp with glaze.
- Grill over medium-high heat for 2-3 minutes per side.
- Brush with more glaze while grilling.
- Serve with lime wedges and steamed rice.
❓Frequently Asked Questions
What is Sate Udang: Shrimp Satay?
Large shrimp skewered and grilled over charcoal, basted with a sweet and spicy glaze. A seafood variation that showcases Indonesia's coastal culinary traditions.
Where does Sate Udang: Shrimp Satay come from?
Sate Udang: Shrimp Satay originates from Indonesia. It is a beloved traditional dish that has been passed down through generations of Indonesian cooks.
What type of grill works best for Sate Udang: Shrimp Satay?
Traditional Sate Udang: Shrimp Satay is best cooked over charcoal (arang) for authentic smoky flavor. However, a gas grill or grill pan works well too. The key is maintaining medium-high heat and basting frequently with the sauce.
Is Sate Udang: Shrimp Satay difficult to make?
Sate Udang: Shrimp Satay requires moderate cooking skills. While the steps are clear, some techniques need practice.
How can I adjust the spiciness of Sate Udang: Shrimp Satay?
The spiciness can be easily adjusted by modifying the amount of chili peppers. For milder versions, reduce or omit the bird's eye chilies (cabe rawit).
How do I store leftover Sate Udang: Shrimp Satay?
Store leftover Sate Udang: Shrimp Satay in an airtight container in the refrigerator for up to 4-5 days. The flavors actually improve overnight as the spices continue to meld.
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Recipe researched by the NusantaraEats Editorial Team
This recipe has been carefully researched, tested, and documented to preserve authentic Indonesian culinary traditions. Sources include traditional cookbooks, regional culinary experts, and cultural heritage references from Indonesia.