Here are a few of the recipes we've developed with Tiger Saté.
Make something neat with Tiger Saté? Show off your photos and recipes on Instagram and tag @pantrybynature, or email to firstname.lastname@example.org so we can share to the Saté family!
Spicy shrimp skewers
I brought this dish to a Fourth of July get-together, and they were gone within minutes. These shrimp are flavorful and spicy, and a great, easy-to-make appetizer for gatherings.
- 4 lbs of headless shrimp
- 1 1/2 Tablespoon of salt
- 1/2 cup Tiger Saté (medium)
- 1 bunch of Vietnamese coriander/laksa leaves (optional)
- Lemon chili sauce for dipping (optional)
1. Wash and peel the shrimp (leaving the shell just on the tail).
2. Marinate the shrimp with salt and Tiger Saté for 20 minutes
3. Skewer the shrimp (2-3 on a skewer)
4. Shave some butter on the shrimp
5. Grill the shrimp for 5-7 minutes (Broiling also works if you don’t have a grill)
6. Serve with Vietnamese coriander and lemon chili dipping sauce
This quick and easy recipe makes a great light summer meal. Tiger Saté adds a flavorful punch, while the soy-lime marinade adds a lightness to the salmon that makes it a great accompaniment to rice and salad.
Ingredients (serves 1):
- 8-10 oz salmon filet
- 2 tablespoons soy sauce
- 1-2 teaspoons sugar
- 1 teaspoon lime juice
- 1-2 teaspoons Tiger Saté (to taste)
1. Wash the salmon, pat dry, and set aside
2. Combine soy sauce, sugar and lime juice, and stir until the sugar dissolves. Marinate the salmon in the this marinade for 15-20 mins. Do not discard the marinade.
3. Pan-sear the salmon on low heat with extra light olive oil until golden brown, about 3 minutes per side. Set salmon aside.
4. Deglaze the pan with the reserved marinade. Add 1-2 teaspoons Tiger Saté to taste. Pour about half of this sauce over the salmon, to taste.
5. Serve with steamed rice and mixed greens.