Prawn Shrimp Satay Food

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.

SATE PRAWNS (SHRIMP)

Steps:

• Mix curry powder, sugar and dried mustard in a small dish.
• Mix sate sauce, cream and sherry in a jug.
• Stir fry prawns in batches till just cooked (time will depend on size of prawns) put on a plate and put to one side keeping warm (cover with a lid or alfoil).
• Add more oil if needed and sauté onions until just translucent and then add garlic, curry powder and mustard mix and fry till fragrant.
• Return prawns and any juices to the pan and add cream, sate sauce and sherry mix and stir till warmed through.
• Serve with rice.

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.

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.

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.

SATE PRAWNS (SHRIMP)

Steps:

• Shell prawns - using point of small knife, cut each prawn down back and remove back vein and then make deep slit down back of prawn, taking care not to cut right through.
• Combine marinade ingredients in bowl, add the prawns, mix well and stand for 2 hours.
• Peel onion, cut in half then cut each half in wedges.
• Heat oil in large pan or wok, add onions, saute until transparent, approximately 2 minutes.
• Add prawns and marinade mix to wok, saute until prawns have turned light pink and prawns are cooked, approximately 3 minutes, add water and mix well.
• Suggested you serve by arranging lettuce leaves around edge of plate and spoon prawns over or to serve in the traditional style, place small metal bowl in centre of prawns and fill with warmed brandy and set alight and pick up a prawn with chopsticks (we use fondue forks) and hold over brandy flame to heat and flavour prawns as for barbecue prawns.

SHRIMP SATAY

Steps:

• To make the sauce: in a saucepan, whisk together all the sauce ingredients with 1/4 cup water.
• Over medium heat, bring to a simmer; cook 1-2 minutes to thicken; set aside To make the shrimp: In a small mixing bowl, add the cumin, salt, ginger, and curry powder; stir to mix.
• Put shrimp into a medium-size mixing bowl; drizzle with peanut oil and toss to coat.
• Sprinkle spice mixture over the shrimp; toss to coat.
• Cover and refrigerate for 20-30 minutes.
• Thread shrimp on skeweres.
• Grill over direct high heat for 2-4 minutes or until just opaque in the center and firm to touch (turn skewers halfway through grill time).
• Serve warm with satay sauce.