Thai Prawn Satay Recipes

SHRIMP SATAY

Steps:

• In a small saucepan, whisk together the peanut sauce, black bean sauce, and hot sauce. Set over medium-high heat, bring to a simmer, and simmer until reduced slightly, 5 to 7 minutes.
• Meanwhile, coat a stove-top grill pan, griddle, or large skillet with cooking spray and set over medium-high heat. Skewer the shrimp, leaving a little space between each one to allow for even cooking. Place the skewers on the hot pan and cook until the shrimp are bright pink and cooked through, about 5 minutes, turning frequently.
• Serve the shrimp with the warm peanut sauce on the side for dunking.
• In a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat. Bring to a simmer and let simmer for 10 minutes.
• The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.

THAI SATAY PRAWNS

Steps:

• Put the peanuts, coconut milk, ginger, fish sauce and lime juice into a food processor and pulse to a smoothish paste. Put the prawns in a bowl, add the peanut paste and mix well. Cook the noodles following pack instructions, then drain, cool under running water and drain again.
• Heat the oil in a large wok or frying pan, add the prawns and cook for 1 min. Still on a high heat, add the peas and cook for a further 3-4 mins until the prawns are completely pink. Stir in the noodles and spring onions until heated through. Sprinkle over the coriander and serve with the lime wedges.

THAI SATAY STIR-FRY

Steps:

• Mix the peanut butter, chilli sauce, 100ml water and soy sauce to make a smooth satay sauce. Put the noodles in a bowl and pour boiling water over them. Stir gently to separate, then drain thoroughly.
• Heat the oil in a wok, then stir-fry the ginger and harder pieces of veg from the stir-fry mix, such as peppers, for 2 mins. Add the noodles and rest of the veg, then stir-fry over a high heat for 1-2 mins until the veg are just cooked.
• Push the veg to one side of the pan, then pour the peanut sauce into the other side, tilting the pan. Bring to the boil. Mix the sauce with the stir-fry, then sprinkle over the basil leaves and peanuts to serve.

PRAWN (SHRIMP) SATAY

Steps:

• Prepare Marinade: In bowl combine chopped garlic, turmeric, coriander root, salt, sugar and oil.
• Add prawns, ensuring that they are completely covered.
• Refrigerate for at least 20 minutes.
• To prepare skewers:
• Thread prawns (shrimp) onto satay skewers using one prawn per skewer. Grill or BBQ over high heat until pink, about 2 minutes each side.
• Serve with Satay Sauce.

5 MINUTE THAI SHRIMP SATAY

Steps:

• Thread shrimp onto skewers.
• Mix peanut butter, salad dressing until smooth.
• Stir in water and soy sauce.
• Brush 1/2 of sauce on shrimp.
• Grill or broil for about 3-5 minutes or until shrimp becomes opaque.
• Serve with remaining sauce for dipping.
• NOTE: If using wooden skewers be sure to soak for 1 hour beforehand.

CHICKEN AND SHRIMP SATAY

Steps:

• On 12 metal or soaked wooden skewers, alternately thread shrimp and chicken. Place in a large shallow dish; set aside. , In a small skillet, saute green onions in butter until crisp-tender. Add garlic; cook 1 minute longer. Stir in the parsley, wine , lemon juice and lime juice. Remove from the heat; cool slightly. Pour over skewers and turn to coat. Cover and refrigerate for 4 hours, turning occasionally., In a small saucepan, saute onion in butter. Add the remaining sauce ingredients; cook and stir until blended. Remove from the heat; set aside., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Prepare grill for indirect heat. Grill skewers, covered, covered, over indirect medium heat or broil 4 in. from the heat for 7 to 8 minutes, turning often. Brush with 1/4 cup sauce during the last minute of grilling. Serve with remaining sauce.

THAI PRAWN SATAY

Steps:

• Heat half of the oil in a wok and fry the garlic and onion for 3 minutes.
• Add the chillies lime leaves, lemon grass and the curry powder, cook for 2 minutes.
• Stir in the coconut milk cinnamon stick, peanut butter, tamarind juice, fish sauce, sugar and lemon juice.
• Reduce the heat and simmer for 15 mins, stir to prevent the mixture from sticking.
• Heat the remaining oil in a separate pan and fry the prawns till they are pink and just firm.
• Mix the prawns with the sauce and serve garnished with the sliced spring onions, red chillies and coriander leaves.
• serve with lemon rice. Wonderful.