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To make the sauce: in a saucepan, whisk together all the sauce ingredients with 1/4 cup water. Over medium heat, bring to a simmer; cook 1-2 minutes to thicken; set aside To make the shrimp: In a small mixing bowl, add the cumin, salt, ginger, and curry powder; stir to mix. Put shrimp into a medium-size mixing bowl; drizzle with peanut oil and toss to coat. Sprinkle spice mixture over the shrimp; toss to coat. Cover and refrigerate for 20-30 minutes. Thread shrimp on skeweres. Grill over direct high heat for 2-4 minutes or until just opaque in the center and firm to touch (turn skewers halfway through grill time). Serve warm with satay sauce.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Peanut dipping sauce — satay skewers, spring rolls, noodles
Southeast Asian grilling — satay, Thai barbecue, Vietnamese grill
Record your recipes and experiments — organized cooking journal
Disposable bamboo skewers — satay, yakitori, kebab, fruit
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Peanut dipping sauce — satay skewers, spring rolls, noodles
Southeast Asian grilling — satay, Thai barbecue, Vietnamese grill
Record your recipes and experiments — organized cooking journal
Disposable bamboo skewers — satay, yakitori, kebab, fruit