How To make Indonesian Sate' Shrimp

Mum's Famous Garlic Prawns - Marion's Kitchen

Sassy Mamai Noi is back with her 'famous' garlic prawns. Marinated in a classic Thai flavour paste and then dipped in sweet, tangy Coconut Sweet Chilli Sauce.

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ABOUT MARION

Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.

Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).

​Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.

Garlic Butter Shrimp

This succulent Garlic Butter Shrimp is perfect as an appetizer or as a full meal! It’s also extremely quick and easy to make and ready in less than 20 minutes. The shrimp are lovingly pan-fried in an amazing garlicky butter, with a hint of heat from red pepper flakes.

⬇️⬇️ PRINT RECIPE ⬇️⬇️


✅ INGREDIENTS ✅
2 tablespoons olive oil
4 tablespoons butter unsalted
6 cloves garlic minced
1 pound shrimp large or jumbo, shelled
¼ teaspoon salt or to taste
½ teaspoon red pepper flakes
3 tablespoons lemon juice freshly squeezed
¼ cup fresh parsley chopped

⭐️EQUIPMENT YOU'LL NEED - products used in video (AFFILIATE):

►12-inch Cast Iron Skillet -

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Prawns Satay I Shrimp Satay

#Prawns #Satay #Shrimp #Satay
Description :
For Prawn Marination :
300 Gram Prawns
Salt to Taste
1/4 tsp Pepper
1 tsp lemon juice
1 tsp Ginger Garlic paste
1 & 1/2 tbsp chilly paste
1 tbsp Tomato ketchup
1 tsp soya sauce
2 tbsp oil for frying

For Preparing Gravy:
2 tbsp oil
1 tbsp chopped garlic
1 tsp red chilly paste
2 tbsp schezwan chutney
1 tbsp tomato ketchup
1 tsp soya sauce
1/4th cup water
1/2 tsp vinegar
1/2 tsp pepper powder
pinch of salt
1/2 tbsp cornflour mixed with 1/4th cup of water

For Garnishing :
Spring Onions and Coriander Leaves

Indonesia - Indonesian Cuisine - Chicken Satay/Indonesian Sate

Hello everyone and welcome to Romandian Masala! This episode will take you to a culinary journey to...Indonesia! I have prepared one of the most famous Indonesian dishes in this video and that is Chicken Satay! This flavourful, sweet and juicy meat skewers together with the peanut sauce are the perfect combo, especially if you have a grill!

Please find the quantities and ingredients below

For the chicken marinade:

-500g chicken breast/thighs cut in cubes (your choice, thighs will be juicier but fattier and breast will be lighter but not that juicy)
-1 tsp garlic
-1 tsp chili
-1 tbsp ground coriander
-1/4 tsp nutmeg
-1 tsp cumin
-1 tsp oil
-1/2 shallot, finely chopped
-3 tbsp kecap manis (Indonesian sweet soy sauce)
-a squeeze of lime

For the dipping sauce/peanut sauce:

-100g peanut butter
-1 clove garlic
-1/2 shallot, finely chopped
-1/2 tsp ground cumin
-1 tsp coriander
-1/2 tsp chili powder (add 1 teaspoon if you like it spicier)
-100ml water

Enjoy!

Many thanks to the guys from Creative Wizards Studio for this video.

Video created by Creative Wizards Studio


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How to Make Indonesian Satay Sauce?

How to Make Indonesian Satay Sauce? This is My Wife's Famous Recipe! Check out the video!
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Authentic Indonesian Cooking Made Easy: Sate Pleching Khas Singaraja

Authentic Indonesian Cooking Made Easy: Sate Pleching Khas Singaraja


Welcome to our fifth cooking video. Today Suhanah is making another favorite Indonesian dish – sate or satay. Sate is a common street food found throughout Indonesia, and, as usual, there are an endless number of recipes for this staple of the Indonesian diet. Because sate is relatively easy to make, but time consuming in heating up the charcoal and cooking the sauce, many people buy sate at a local warung or street seller and bring it home to eat.

Just about everyone is familiar with sate, but what about plecing. Pleching is a sauce made out of a variety of ingredients. While garlic and onions are common ingredients, Su prefers not to use them in her recipe. Her recipe is heavy on the chilies because we like very spicy food. The shrimp paste gives the sauce a slightly savory taste. Adding Indonesian sweet soy sauce to the finished sate will cut down on the spiciness and add an interesting sweetness. I prefer to go with the spicy and somewhat sour taste of Su's original recipe. As you can hear in the video, I really dislike the smell of cooking shrimp paste, but once the sate is finished, the result Is amazingly delicious.

We have a new cooking video every Sunday. Thanks for viewing, stay safe and see you next week.

Ingredients:

500g tender beef (but can use any kind of meat or fish)
500g Tomatoes
250g Small Chili
250g Large Chili
4 Small Terasi (shrimp paste) packets
1 Tablespoon of Salt
1 Lime
1 kg charcoal
MSG to taste (can substitute with sugar)
any type of oil (Su uses coconut oil)