Thai Satay Prawns Recipes

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 PRAWNS

Steps:

• 1. Soak six long wooden skewers in cold water for 30 minutes to prevent scorching. Peel and devein the prawns, leaving the tails intact. 2. Using a mortar and pestle or blender, make a marinade by blending the garlic, peanut butter, onion, fish sauce, chilli flakes, turmeric, coriander roots and about 2 tablespoons of the coconut milk until smooth. Stir in the remaining coconut milk. 3. Coat the prawns in the marinade, keeping the tails out if possible. Cover and refrigerate for at least 2 hours. Thread two prawns onto each skewer. Reserve the remaining marinade for the satay sauce, leaving a little to brush over the prawns during cooking. 4. To make the satay sauce, heat the oil in a small saucepan. Add the curry paste, lemongrass and tamarind and cook over high heat for 1 minute, or until aromatic. Add the coconut milk, peanut and sugar, bring to the boil, reduce the heat and simmer, uncovered, for 2 minutes. Stir in the reserved marinade and boil for 2 minutes, or until thickened. 5. Chargrill or barbecue the prawns until cooked through, turning once during cooking and brushing with the marinade. Serve immediately with the satay sauce, sprinkled with the chopped peanuts.

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.

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.