(Masbar) Sate Udang Bumbu Kunyit (Prawn Satay with Turmeric)

Yay it’s one of my favorite food as the theme of this month’s MasBar. I couldn’t eat seafood often in Holland, apart from some types of fishes, seafood are quite pricey. But just the other day I discovered cheap prawns and seafood at the deep-freeze section of the Asian supermarket. However the thing is, they came in a 1 kg box and I couldn’t separate them apart. I got no other choice but to thaw them all and cook them all at once. So I ended up with two kinds of prawn dishes and no one to eat them but me because my better half didn’t like prawns. Uh oh problem again. But I got clever (if I may say so) solution for that. I divided the dish into separate one person portion, and freeze them. So whenever I got I-have-to-eat-prawns-now-no-matter-what moment, I could thaw my treasure from the freezer.

This sate dish is real easy and fast to make, inspired by those beach side seafood cafe in Jimbaran, Bali. Though it would be nicer if you could marinate the prawns overnight in the refrigerator before grilling them. Don’t forget your hot steaming rice and sambal kecap (or any other sambal of your choice).

Sate Udang Bumbu Kunyit

Serve 5 persons

– 500gr prawns, head peeled and deveined (though I didn’t devein them, lazy T.T)
– 1 lime
– 8 garlic
– 8 cm turmeric, peeled
– 4 candlenut, panbroil
– 1 tsp coriander
– 2 cm ginger
– Salt
– Pepper
– Some vegetable oil

– Squeeze lime juice over prawns and set aside for 30 minutes, drained.
– Grind garlic, turmeric, candlenut, coriander, ginger, salt and pepper until smooth, mix with little bit of vegetable oil.
– Smear over prawn and marinate overnight.
– Arrange prawn on the sate skewers and grill each side until done.
– Serve warm with sambal kecap.

Sambal kecap:
– 4 bird’s eye chili (less or more depending on your taste buds), sliced
– 1 shallot, chopped coarsely
– 1/4 tomato, chopped coarsely
– Some lime juice
– Some kecap manis (Indonesian sweet soy sauce)
– Some kecap asin (soy sauce)

Source: Me

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