Sate Sampi and Sate Udang: Balinese Beef and Shrimp Satay at Home
Two beloved Balinese skewers in one recipe: tender beef satay (sate sampi) and sweet shrimp satay (sate udang), both marinated in spice paste and grilled over coals.
MyGlob Editorial May 1, 2026 1 min read
Satay is woven into the fabric of Indonesian eating, and Bali has its own delicious takes. Sate sampi is beef satay, marinated in a rich blend of spices and sweet soy before being threaded onto skewers and grilled; sate udang is its shrimp counterpart, lighter and faster-cooking but every bit as fragrant. Served together they make a generous, crowd-pleasing platter that shows off the smoky char and deep marinade Bali does so well.
Ingredients
- 400 g beef (sirloin or rump), cut into bite-sized cubes, for sate sampi
- 400 g large raw shrimp, peeled and deveined, for sate udang
- For the spice paste: 6 shallots, 4 garlic cloves, 3 red chillies, 2 cm fresh turmeric, 3 cm galangal, 2 candlenuts, 1 teaspoon coriander seeds, 1 teaspoon shrimp paste (terasi)
- 4 tablespoons sweet soy sauce (kecap manis)
- 2 tablespoons coconut oil, juice of 1 lime, and a small piece of palm sugar
- Bamboo skewers, soaked in water for 30 minutes
- To serve: extra kecap manis, sliced shallots, bird's eye chilli and lime wedges
- Grind the shallots, garlic, chillies, turmeric, galangal, candlenuts, toasted coriander seeds and shrimp paste into a smooth paste, then fry briefly in coconut oil until fragrant. Stir in the palm sugar and lime juice and let it cool.
- Divide the cooled paste between two bowls. Mix half with the beef and 2 tablespoons of kecap manis; mix the other half with the shrimp and the remaining kecap manis.
- Marinate the beef for at least 1 hour, ideally longer, so it absorbs the flavour and tenderises. Marinate the shrimp for just 20 to 30 minutes, as the acid and salt can toughen it if left too long.
- Thread the beef cubes onto soaked skewers, leaving small gaps. Thread the shrimp onto separate skewers, two or three per stick.
- Grill the beef satay over hot coals for about 2 to 3 minutes per side, basting with leftover marinade, until charred outside but still juicy.
- Grill the shrimp satay for just 1 to 2 minutes per side until pink and opaque, taking care not to overcook.
- Brush both with a little extra kecap manis in the final moments for a glossy, caramelised finish, then serve hot.
Method
- 1Both share a common Balinese flavour base of shallots, garlic, chilli, turmeric and aromatics, sweetened and lacquered with kecap manis. This recipe walks through both skewers side by side so you can grill a mixed platter, with notes on the small differences in handling beef and shrimp.
- 2Soak bamboo skewers well before grilling so they do not catch fire over the coals. If your grill runs very hot, leave the exposed skewer tips off to the side or shield them with foil.
- 3Beef and shrimp cook at very different speeds, which is why they go on separate skewers. Keep them apart on the grill so you can pull the delicate shrimp the moment it turns opaque while giving the beef the char it needs. Overcooked shrimp turns rubbery in seconds.
- 4Serve sate sampi and sate udang with steamed rice, a scattering of fresh sliced shallots and chilli, and plenty of lime. A small bowl of extra kecap manis spiked with chilli makes the perfect dipping sauce and ties the whole platter together.
Sate sampi is Balinese beef satay and sate udang is shrimp satay, both marinated in spice paste, skewered and grilled over charcoal. The keys are a flavourful marinade, even-sized pieces and hot, quick grilling to stay tender. Serve with rice, sambal and fresh garnishes.
- Dishes
- Beef satay (sampi), shrimp satay (udang)
- Method
- Marinate, skewer, grill
- Best cooked on
- Charcoal grill
- Served with
- Rice, sambal, garnishes
- Sate sampi is beef satay; sate udang is shrimp satay.
- A Balinese spice-paste marinade builds the core flavour.
- Cut pieces evenly so skewers cook uniformly.
- Grill hot and fast to keep beef and shrimp tender.
- Serve with rice, sambal and fresh garnishes.