Satay Prawn Recipe (Prawns/Shrimps with Spicy Peanut Sauce) – An enticing and tasty dish.
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450 g (1 lb) king prawns, shelled, tail ends left intact and deveined
- 1/2 bunch coriander leaves, to garnish
- 4 red chillies, finely sliced, to garnish
- spring onions, cut diagonally, to garnish
Peanut Sauce Recipe
- 45 ml (3 tbsp) vegetable oil
- 15 ml (1 tbsp) chopped garlic
- 1 small onion, chopped
- 3 – 4 red chillies, crushed and chopped
- 3 kaffir lime leaves, torn
- 1 stalk lemon grass, bruised and chopped
- 5 ml (1 tsp) medium curry paste
- 250 ml (8 fl oz) 1 cup coconut milk
- 1.5cm (1/2 in) cinnamon stick
- 75 g (3 oz) crunchy peanut butter
- 45 ml (3 tbsp) tamarind juice
- 30 ml (2 tbsp) fish sauce
- 30 ml (2 tbsp) palm sugar
- juice of/2 lemon
Satay Prawn Cooking Instructions:
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- To make the sauce, heat half the oil in a wok or large frying pan and add the garlic and onion. Cook until it softens, about 3 – 4 minutes.
- Add the chillies, kaffir lime leaves, lemon grass and curry paste. Cook for a further 2 – 3 minutes.
- Stir in the coconut milk, cinnamon stick, peanut butter, tamarind juice, fish sauce, palm sugar and lemon juice.
- Reduce the heat and simmer gently for 15 – 20 minutes until the sauce thickens, stirring occasionally to ensure the sauce doesn’t stick to the bottom of the wok or frying pan.
- Heat the rest of the oil in a wok or large frying pan. Add the prawns and stir-fry for about 3 – 4 minutes or until the prawns turn pink and are slightly firm to the touch.
- Mix the prawns with the sauce.
- Serve garnished with coriander leaves, red chillies and spring onions.
- Curry paste has a far superior, authentic flavour to powdered varieties. Once opened, they should be kept in the fridge and used within 2 months.
Tags:
seafoods
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