• For the Peanut Sauce:
  • 2 T. Vegetable Oil
  • 1 Small Onion (fine dice)
  • l t. Garlic (minced)
  • l Stalk Lemongrass (white
  • part only, fine mince)*
  • l T.Ginger (fine mince)
  • l T.Tamarind Pulp*
  • 4 Small Red Thai Chili Peppers (dried)*
  • 1/2 c. Peanut Butter
  • (creamy)
  • 8 oz. Coconut Milk*
  • 2 T. Ketjap Manis*
  • l T. Gula Melaka
  • (chopped fine)*
  • l T. Asian Fish Sauce*
  • Juice of 1/2 Lime
  • For the Shrimp Satay:
  • 16 Bamboo Skewers
  • 16 Large Shrimp
  • 1 t. Ginger (fine mince)
  • 1 t. Lemongrass
  • (fine mince)*
  • 1 t.(garlic (fine mince)
  • 2 T Vegetable Oil
  • 2 T Roasted Shelled Peanuts
  • 1/2 t. Sugar
  • 1/2 t. Cumin Seed
  • (toasted and ground)
  • 1 T Turmeric Powder
  • For the Chap Chye:
  • 1/3 c. Dried Lily Buds*
  • 1 oz. Dried Wood Ear Mushrooms*
  • 2 oz. Mung Bean Thread Noodles*
  • 2 T Vegetable Oil
  • l T Garlic (minced)
  • l T Ginger (minced)
  • 1 Carrot (julienne cut)
  • 1 c. Green Cabbage
  • (rough chop)
  • 1 c. Purple Cabbage
  • (rough chop)
  • 1/3 c. rice wine*
  • 1/3 c. Oyster sauce
  • 1 T Gula Melaka
  • (chopped fine)*
  • Pinch of Salt
  • 1/3 c. Ketjap Manis*
  • For Garnish:
  • Fresh Cilantro
  • l Each Red and Yellow Bell Peppers
  • Note: Gula Melaka is a Malaysian dark sugar product, and Ketjap Manis is a condiment.
  • *All items with an asterisk can be purchased at most Asian supermarkets.


For the Peanut Sauce:
Heat oii in a hot wok. Add onion and stir-fry for one minute. Add the garlic, lemongrass,ginger, tamarind and chili and stir-fry for one minute more. Reduce the heat and add the peanut butter, stirring to avoid scorching. Add the coconut milk and fish sauce and blend well. Whisk in the ketjap manis and the gula melaka. Bring the sauce back to a light simmer and whisk in the lime juice. Strain through a fine mesh sieve and reserve for later use.

For the Shrimp Satay:
Soak the skewers in water. Peel, devein and butterfly the shrimp and set aside. Place the remaining satay ingredients in the work bowl of a food processor. Process into a fine paste. Marinate the shrimp in the paste for 30 minutes. Prep grill (indoor or outdoor for cooking).

For the Chap Chye:
In separate bowls, cover the lily buds, dried mushrooms and noodles with water. Soak for 20 minutes or until all items are soft and pliable. Drain the lily buds and snap off the hard ends. Squeeze out all the water from the mushrooms and roughly chop. Drain all water from the noodles and pat dry with a towel. Chop the noodles into thirds. Heat the oil in a hot wok. Stir-fry the garlic and ginger until lightly browned. Add the lily buds, mushrooms, julienned carrots and cabbage and stir-fry for two more minutes. Add noodles, rice wine, oyster sauce, gula melaka, salt and ketjap manis and stir-fry for one minute. Turn off the heat and reserve warm. Cook the shrimp on the prepared grill for one minute on each side. Re-warm the peanut sauce. Cut the bell pepper into a small dice.

To Assemble:
Place a generous mound of chap chye onto the center of each plate. Garnish the top with fresh cilantro. Arrange four shrimp skewers around each mound of noodles(skewer handles to the top). Spoon a pool of peanut sauce in front of each shrimp. Garnish with diced peppers in open areas between the sauce. Serve with a bowl of the remaining peanut sauce.

Serves 4

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Submitted 4/17/06.
Submitted By: b smith

Malaysian Shrimp Satay with Nonya