Exquisite Indonesian Seafood Satay Skewers with Peanut Sauce (Pangsit Ikan)

Allergens

Shellfish, Nuts (Peanut)

Ingredients

• 16 large shrimp, peeled and deveined
• 8 oz white fish fillet, cut into 16 pieces
• 2 tbsp tamarind paste
• 1 tbsp palm sugar
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/4 tsp ground white pepper
• 1/4 tsp ground cinnamon
• 1/2 tsp salt
• 16 bamboo skewers, soaked in water for at least 30 minutes Peanut Sauce:
• 1 cup unsalted roasted peanuts
• 1/4 cup water
• 1 tbsp tamarind paste
• 2 tbsp palm sugar
• 2 cloves garlic, minced
• 1 shallot, minced
• 1/2 tsp salt

Instructions

1. In a large bowl, combine shrimp and fish pieces.
2. In a separate small bowl, mix together tamarind paste, palm sugar, coriander, cumin, turmeric, white pepper, cinnamon, and salt to create the marinade.
3. Pour the marinade over the shrimp and fish, ensuring they are evenly coated. Cover and refrigerate for 2 hours or up to overnight for maximum flavor.
4. To make the peanut sauce, blend all ingredients in a food processor until smooth, then transfer to a serving bowl.
5. Preheat grill or broiler to high heat. Thread shrimp and fish onto soaked bamboo skewers, 2 3 pieces per skewer.
6. Grill or broil the skewers for 2 3 minutes per side, or until cooked through and slightly charred.
7. Serve the satay skewers hot with peanut sauce on the side for dipping.

Chef’s Insight

To deepen the flavors of this dish, let the marinated shrimp and fish rest in the refrigerator overnight before grilling.

Notes

For a more authentic experience, use bamboo skewers and serve on a traditional leaf plate.