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How to cook Satay Prawn
Satay Prawn Recipe (Prawns/Shrimps with Spicy Peanut Sauce) – An enticing and tasty dish. The peanut sauce is a super tasty sauce that is made with a Red curry paste and peanut butter at its base. The curry paste adds a ton of flavor in addition to some spicy heat which is perfectly balanced by aspects of saltiness, sourness, and sweetness in the sauce creating something that is truly amazing and oh so addictive!
This Satay Prawn is a great appetizer with tangy, spicy and full of flavors, this dish will leave you smiling.
Satay Prawn Ingredients by Pinoy Recipe dot net:
- 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 Procedure:
- 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.