If you like Asian-inspired recipes, this one is for you. Satay is a dish of marinated, skewered and grilled meat or seafood, served with a sauce. Peanut is quite popular in Asian cuisine and it gives this recipe its special taste.
It's very easy to prepare but you need already prepared (peeled and deveined) shrimps and some time for marinating. Enjoy!
For 6 skewers
Preparation time: 30 minutes + 2 hours marinating
Cooking time: 20 minutes
Difficulty: **
Ingredients:
- 12 king prawns, peeled and deveined, with tails intact
- 1 clove garlic, crushed
- 1/2 cup (80g peanut butter)
- 1 onion, grated
- 1 tablespoon fish sauce
- 1/2 teaspoon chili flakes
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 2/3 coconut milk
You can serve with a Satay sauce:
- 2 teaspoons oil
- 1 teaspoon Thai red curry paste
- 1 stalk lemongrass (white part only, finely chopped)
- 1 cup (250 ml) coconut milk
- 3 tablespoons smooth peanut butter
- 2 teaspoons sugar
- 2 teaspoons roasted unsalted peanuts, finely chopped
Soak six wooden skewers in water for a couple of hours to prevent them from burning.
Prepare the shrimp if they are.
Using a blender, prepare the marinade by mixing the garlic, peanut butter, onion, fish sauce, chili flakes, turmeric powder, ground coriander and 2 tablespoons of coconut milk, until smooth.
Stir in the rest of the coconut milk.
Plunge the prawns in the marinade, keeping the tails out if possible. Cover and place in refrigerator for 2 hours minimum.
Thread 2 prawns onto each skewer. Keep the marinade for the sauce and to brush the prawns during cooking.
Prepare the satay sauce: heat oil in a pan. Add the curry paste and lemongrass. Cook for 1 minute on high heat. Add the coconut milk, peanut butter and sugar. Bring to the boil and reduce the heat to let simmer, uncovered, for 2 minutes.
Stir in the rest of the marinade and boil until thickened (2 minutes).
Barbecue the prawns until cooked through, brushing with the marinade and turning once.
Serve with the satay sauce sprinkled with chopped peanuts.
On the side, you can prepare saffron rice (basmati and wild rice): start with the wild rice which cooks twice longer than the regular rice. At half-time, add the regular rice to the sauce and some saffron strands. Drain the rice and serve.
It's very easy to prepare but you need already prepared (peeled and deveined) shrimps and some time for marinating. Enjoy!
For 6 skewers
Preparation time: 30 minutes + 2 hours marinating
Cooking time: 20 minutes
Difficulty: **
Ingredients:
- 12 king prawns, peeled and deveined, with tails intact
- 1 clove garlic, crushed
- 1/2 cup (80g peanut butter)
- 1 onion, grated
- 1 tablespoon fish sauce
- 1/2 teaspoon chili flakes
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 2/3 coconut milk
You can serve with a Satay sauce:
- 2 teaspoons oil
- 1 teaspoon Thai red curry paste
- 1 stalk lemongrass (white part only, finely chopped)
- 1 cup (250 ml) coconut milk
- 3 tablespoons smooth peanut butter
- 2 teaspoons sugar
- 2 teaspoons roasted unsalted peanuts, finely chopped
Soak six wooden skewers in water for a couple of hours to prevent them from burning.
Prepare the shrimp if they are.
Using a blender, prepare the marinade by mixing the garlic, peanut butter, onion, fish sauce, chili flakes, turmeric powder, ground coriander and 2 tablespoons of coconut milk, until smooth.
Stir in the rest of the coconut milk.
Plunge the prawns in the marinade, keeping the tails out if possible. Cover and place in refrigerator for 2 hours minimum.
Thread 2 prawns onto each skewer. Keep the marinade for the sauce and to brush the prawns during cooking.
Prepare the satay sauce: heat oil in a pan. Add the curry paste and lemongrass. Cook for 1 minute on high heat. Add the coconut milk, peanut butter and sugar. Bring to the boil and reduce the heat to let simmer, uncovered, for 2 minutes.
Stir in the rest of the marinade and boil until thickened (2 minutes).
Barbecue the prawns until cooked through, brushing with the marinade and turning once.
Serve with the satay sauce sprinkled with chopped peanuts.
On the side, you can prepare saffron rice (basmati and wild rice): start with the wild rice which cooks twice longer than the regular rice. At half-time, add the regular rice to the sauce and some saffron strands. Drain the rice and serve.
