Prawn satay

01 / ABOUT THE DISH

About the dish

Sate udang is an Indonesian dish consisting of skewered and grilled shrimp, commonly marinated in a mixture of spices and served with various dipping sauces or condiments, depending on regional preference. It is part of the broader sate (or satay) family, a category of grilled meat skewers widely found across Indonesia and Southeast Asia. While most sate variants use chicken, beef, or goat, sate udang highlights the country's abundant seafood resources, particularly in coastal areas such as Bali, Java, and Sulawesi, where shrimp are readily available and feature prominently in local cuisine. The preparation of sate udang typically begins with raw shrimp, peeled and deveined but often left with the tail intact for presentation. The shrimp are marinated in a blend that may include garlic, shallots, turmeric, coriander, chili, lime juice, coconut milk, and palm sugar. This seasoning mixture varies by region, with some versions leaning more toward savory and spicy, while others favor a slightly sweet and aromatic profile. Once marinated, the shrimp are threaded onto bamboo skewers and grilled quickly over hot coals, allowing them to develop a slight char while remaining juicy and tender inside. Sate udang is often served with sambal, kecap manis (sweet soy sauce), or a peanut-based sauce, though simpler versions might be accompanied only by sliced shallots, lime, or rice cakes such as lontong. In seafood-focused warungs and restaurants, it may be one of several sate options offered, particularly in areas known for their grilling techniques and spice blends. The dish is popular as a street food item, appetizer, or part of a larger shared meal.