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Satay Prawns

An enticing and tasty dish. Serve with greens and jasmine rice.

ingredients

serves 4 - 6
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

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

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.

What did you think?

8 people have helped to review this recipe. Thankyou!

Quick version
posted by The Geoff @ 02:04PM, 5/13/07
Great recipe (one of my favourites), so here's a quick version for the sauce (serves 2-4)

1 Jar smooth peanut butter
Chilli to taste
1 tbsb sesame oil
Juice of 1 lime
Finely chopped fresh ginger
Soy sauce to taste

Blend together. Simple as that. Don't worry about the proportions too much, it's mostly a matter of taste, as long as there's enough fluid to make it 'dippable'. It benefits from sitting in the fridge overnight if you can wait that long. If you leave out the peanut butter it's a fantastic marinade.
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