How to Make Spicy Grilled Giant River Prawns with Satay, Fragrant and Fresh

How to prepare Grilled Blue Lobster with Satay

• 1

  Prepare the lobster

  First, you need to wash the lobster clean, then use scissors to cut off the legs and antennae to make it neat. After that, proceed to slit the belly of the lobster from the tail to the head along the body, then remove the black vein.

  Tips for cleaning lobster:

  • To clean the lobster of mud, slime, and dirt, before preparing, you can soak the lobster in diluted saltwater for about 10 – 15 minutes.
  • Use a sharp knife so that when cutting the lobster, it does not get crushed; cut firmly and decisively.
  • Remove the black vein by spreading the lobster after cutting, avoiding dropping the lobster roe (if any).
  • Many people often discard the claws of the blue lobster. You can prepare them by cutting them into pieces and crushing the shell to get the meat to put in the middle of the lobster after cutting.

  

  

  
• 2

  Marinate the lobster

  To prepare the marinating sauce for the lobster, add 2 tablespoons of sugar, 1/2 tablespoon of seasoning powder, and 2 tablespoons of shrimp satay into a bowl. Mix well until the seasoning is completely dissolved.

  Once the lobster has been prepared, use a spoon to evenly spread the sauce on both sides of the lobster. Marinate for 30 minutes to allow the lobster to absorb the seasoning.

  

  
• 3

  Grilling shrimp

  You prepare a charcoal grill, place the shrimp on the grill until they are evenly cooked.

  Tip:

  • You can use firewood to make charcoal or buy charcoal directly from stores in the market and light the grill for the charcoal. Note that you should wait for the charcoal to turn red before placing the shrimp for about 15 – 20 minutes until they are cooked.
  • If you do not have a charcoal grill, you can grill the shrimp in the oven at 180 degrees for about 15 minutes until they are evenly cooked.

  

  
• 4

  Making dipping sauce

  To prepare green chili salt for dipping grilled shrimp, you add about 5 grams of green chili into a mortar and pound it finely.

  Add to a bowl 2 tablespoons of lime juice, 1 tablespoon of condensed milk, 1 tablespoon of salt, 1/2 tablespoon of sugar, and all the pounded green chili. Stir well to dissolve all the ingredients completely.

  Tip: The purpose of adding milk to the dipping sauce is to make the sauce thicker and more visually appealing.

  

  

  
• 5

  Final Product

  The grilled satay prawns, once completed, have an attractive color. The prawn meat is crunchy and sweet, complemented by the spicy satay with lemongrass and chili, and dipped in a sweet and sour chili salt, which enhances the flavor even more. This dish is perfect for cold days!