Satay Prawns recipe
information
An enticing and tasty dish. Serve with greens and jasmine rice.
ingredients
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
1/2 bunch coriander leaves, to garnish
4 red chillies, finely sliced, to garnish
spring onions, cut diagonally, to garnish
For the peanut sauce
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
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
method
1. 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.
2. Add the chillies, kaffir lime leaves, lemon grass and curry paste. Cook for a further 2 - 3 minutes.
3. Stir in the coconut milk, cinnamon stick, peanut butter, tamarind juice, fish sauce, palm sugar and lemon juice.
4. 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.
5. 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.
6. Mix the prawns with the sauce.
7. 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.
2. Add the chillies, kaffir lime leaves, lemon grass and curry paste. Cook for a further 2 - 3 minutes.
3. Stir in the coconut milk, cinnamon stick, peanut butter, tamarind juice, fish sauce, palm sugar and lemon juice.
4. 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.
5. 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.
6. Mix the prawns with the sauce.
7. 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.
serving amount
serves 4 - 6
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