Satay Shrimp With Cucumber Salad

Ingredients

18 pcs. Sarangani Bay Vannamei shrimps

1/2 cup Coconut milk

2 tbsp. Peanut butter

1 tbsp. Soy sauce

1/2 cup Brown sugar

1/2 tsp. Chili pepper

1 stalk Lemon grass, white part only, chopped

1/2 tsp. Turmeric powder

1 small Onion, chopped

1 tbsp. Garlic, minced

1/2 tsp. Cumin

1 med. Cucumber, peeled, deseeded, sliced

1 tbsp. Sugar

2 stalks Wansoy, chopped

1/2 cup Vinegar

Procedure

In a pan, sauté in a little oil onion, garlic, lemongrass, cumin, turmeric and chili pepper until fragrant.

Add sugar soy sauce, peanut butter and coconut milk. Cook for 2 mins. Leave to cool.

Place shrimps in a clean bowl. Pour cooled marinade over shrimps. Leave for an hour.

Prepare side salad, Mix together vinegar, sugar and wansoy. Pour over sliced cucumber. Chill until ready to serve.

Weave 3 shrimps per skewer. Repeat to make 6 skewers.

Cook over pre-heated grill or heavy bottom pan greased with a little oil.

Grill both sides about 1 ½ mins each side.

Serve with rice and cucumber salad on the side.

* Cooking Time: 15-20 mins

* Serving Size: Make 6 servings