Sate Odheng Recipe (Madurese Prawn Saté)

Sate Odheng Madura Prawn  Saté | Indonesia Eats
Yay! I rejoined with the Masak Bareng Yuuk event after my last one which was using prawn too. This month’s theme is “Masakan Indonesia Berbahan Dasar UDANG” which means Indonesian Dish from Prawn/Shrimp.

After being delayed for so long on making this recipe, I had a reason to make one. Original name of this recipe is Sate Odheng Madura. Odheng is the Madurese for prawn or shrimp.

What is Madurese? The Madurese aka Orang Madura and Suku Madura are an ethnic group originally from the island of Madura, but they are found in many parts of Indonesia now. They are also the third-largest ethnic group by population.

I believe I saw this recipe on Tabloid Nova online before they renewed their website. However, if you google this recipe you can see on some of other websites.

Sate Odheng Madura
– Madurese Prawn Sate –
translated by me
Ingredients:
750 g prawns
4 key limes, squeezed
1/4 tsp salt
10 bamboo skewers

Grind into a paste (rempah):
6 shallots
1/2 tsp coconut or palm sugar
3 cloves garlic
5 red chilies
2 bird eyes
3 candlenuts
1/2 tsp white peppercorns
1/2 tsp salt

Directions:
1. Rinse off prawns under cold water and pat dry.
2. With sharp kitchen scissors, cut the prawn along the inner curve to expose the dark vein.
3. Squeeze 2 key limes over prawns, add salt, rempah, combine and marinate for 30 minutes.
4. Thread the wooden skewers into the prawns carefully.
5. Grill on cast iron pan or barbecue for about 2 minutes on each side or until cooked through. Don’t forget to brush on the rempah while you are grilling.
6. Serve with vegetables and white rice. I served them with urap-urap (Indonesian cooked vegetables salad with grated coconut spices)

About the Author

An Indonesian born who lives in Winnipeg, Canada for more than a decade and decided to move a bit west. Edmonton is now where she is based on. Indonesia Eats is a memoir of her homeland.