Grilled Python Skewers with Satay Sauce
Python Recipe
1Setup & Prepare
About This Recipe
Marinated python skewers grilled until charred, served with Indonesian peanut satay sauceâSoutheast Asian street food classic.
Cultural Context
(130 words) Satay, the Indonesian and Malaysian street food favorite, features marinated meat grilled on skewers and served with rich peanut sauce. The technique has spread throughout Southeast Asia, with regional variations using different spices and proteins. Python satay represents a natural evolutionâSoutheast Asian cuisines have long incorporated snake meat, and the satay marinade's aromatic spices complement python's mild flavor perfectly. The quick grilling over charcoal suits python's lean profile, while the peanut sauce adds richness and complexity. Street vendors and upscale restaurants alike serve satay, demonstrating its universal appeal. Python satay bridges exotic eating with familiar flavors, making adventurous protein approachable through beloved preparation. The dish embodies Southeast Asian street food cultureâsimple technique, bold flavors, and communal eating.
2Ingredients
Shopping List
*For the Marinade
*For the Satay Sauce
*For Serving
3Cooking Instructions
- Combine all marinade ingredients in large bowl. Add python cubes and toss to coat thoroughly. Cover and refrigerate for minimum 4 hours or overnight.
- For satay sauce: grind peanuts in food processor until finely chopped but not paste. Heat coconut milk in saucepan over medium heat, add curry paste, and fry for 2 minutes until fragrant.
- Add ground peanuts, soy sauce, palm sugar, and tamarind paste to coconut milk. Simmer gently for 10 minutes, stirring frequently, until thickened. Add lime juice. Thin with water if too thickâsauce should coat the back of a spoon. Keep warm.
- Thread marinated python onto soaked bamboo skewers, 4-5 pieces per skewer. Don't pack too tightlyâleave small gaps for even cooking.
- Preheat grill or grill pan to high heat. Brush grates with oil to prevent sticking.
- Grill python skewers for 2-3 minutes per side, turning once or twice, until nicely charred and cooked through to 165°F. The marinade should caramelize beautifully.
- Remove skewers to serving platter and brush with additional satay sauce if desired.
- Serve hot with warm peanut satay sauce for dipping, cucumber and onion slices, rice or rice cakes, and lime wedges.
4Chef's Notes & Pairings
Chef's Notes
- Soaking bamboo skewers for 30 minutes prevents burning during grilling.
- Don't overcook pythonâit should be just cooked through with slight char, not dried out.
- The satay sauce should be creamy and thick enough to cling to skewers but still pourable.
- For authentic presentation, serve on banana leaves if available.
- Tamarind paste adds essential sourness; if unavailable, use lime juice with pinch of brown sugar.
Wine Pairing
GewĂźrztraminer or Asian Beer â Off-dry GewĂźrztraminer complements the peanut sauce, or serve with cold Thai or Indonesian beer.
Nutrition Facts
(per serving) Calories: 425 | Protein: 40g | Fat: 24g | Carbohydrates: 16g | Sodium: 780mg
