Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Check out our latest issues.
There are myriad versions of Southeast Asian satay, or grilled skewers of seasoned meats or seafood. This is our simplified version of Singapore-style shrimp satay. A fragrant blend of cashews and coconut milk gives the shrimp richness and cloaks them with bold flavor. A pungent shallot-vinegar dipping sauce is a perfect accent.
Servings
Don't use shrimp smaller than the size specified. They will overcook before they have a chance to take on any the flavorful char that is a hallmark of satay. And don't use light coconut milk. The fat from regular coconut milk is needed for flavor.
cup roasted cashews, plus 2 tablespoons finely chopped roasted cashews
tablespoons coconut milk, divided
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT