SHRIMP SATAY
Provided by Robin Miller : Food Network
Categories main-dish
Time 37m
Yield 4 servings
Number Of Ingredients 10
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.
PRAWN (SHRIMP) SATAY
Posted for ZWT 2006. This recipe comes from my Thai Cooking Class book. Haven't tried it yet, but looks like it will be QET ... Quick, Easy and Tasty
Provided by Galley Wench
Categories Thai
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
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.
SATE PRAWNS (SHRIMP)
This is from the Australian Women's Weekly Chinese cookbook circa early 70's and a recipe the DH and I love. It does not produce a lot of sauce but is lovely served over rice or we like to serve in the traditional manner as explained in the recipe directions.. Please note most of the preparation time is taken up in peeling and preparing prawns, the larger your prawns the shorter the prep time but we like to use small river prawns so it usually takes me about an hour to peel and prep but when I use large king prawns it usually only takes 30 to 40 minutes.
Provided by ImPat
Categories Chinese
Time 1h8m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 310.1, Fat 12.9, SaturatedFat 1.7, Cholesterol 315, Sodium 1544.1, Carbohydrate 11.4, Fiber 1.6, Sugar 4.1, Protein 35.2
CHICKEN AND SHRIMP SATAY
I lightened up a recipe that I found in a cookbook, and these grilled kabobs were the tasty result. The scrumptious peanut butter dipping sauce is always a hit. -Hannah Barringer of Loudon, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 20
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.
Nutrition Facts : Calories 190 calories, Fat 7g fat (3g saturated fat), Cholesterol 126mg cholesterol, Sodium 339mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
THAI SATAY PRAWNS
Whip up this quick weeknight dinner, with noodles, ginger, coconut milk and frozen peas - ready in 25 minutes
Provided by Katy Gilhooly
Categories Dinner, Main course
Time 25m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 594 calories, Fat 24 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 5 grams sugar, Fiber 10 grams fiber, Protein 35 grams protein, Sodium 1.7 milligram of sodium
SATE PRAWNS (SHRIMP)
This is a combination of two sate recipes from the Australian Womens Weekly Chinese Cookbook circa 1970's. We use Jimmy's Sate sauce which is a bean based sate with peanuts but they are not the predominate flavour or ingredient. Have not included time for peeling prawns but it takes me about 30 to 40 minutes to peel a kilo (the larger the prawns the quicker to peel). We have also used this recipe to make beef sate which takes a little longer to cook, we use rump which I pound out and cut into small bite size squares.
Provided by ImPat
Categories Australian
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 339.2, Fat 11.2, SaturatedFat 5, Cholesterol 447.4, Sodium 1897, Carbohydrate 10.1, Fiber 1.2, Sugar 3.1, Protein 46.6
SHRIMP SATAY
Shrimp rules at my house. My husband made these delicious skewers and I am reminded why I love this man so much .
Provided by ratherbeswimmin
Categories High Protein
Time 1h4m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 183, Fat 13.8, SaturatedFat 2.5, Cholesterol 53.6, Sodium 839.9, Carbohydrate 6.5, Fiber 0.9, Sugar 4.5, Protein 9.8
THAI PRAWN SATAY
Tasty, the peanut sauce makes this a lip smacking dish, it goes with almost any Thai meal. I sometimes change the prawns for chicken or even pork, it's that good.
Provided by Brian Holley
Categories Curries
Time 34m
Yield 4 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 555.1, Fat 36.5, SaturatedFat 15.3, Cholesterol 172.5, Sodium 1016.4, Carbohydrate 29.5, Fiber 5.2, Sugar 18.4, Protein 32.7
More about "prawn shrimp satay food"
SHRIMP SATAY WITH PEANUT DIPPING SAUCE | SARAH'S CUCINA …
From sarahscucinabella.com
Reviews 1Servings 8Cuisine AsianCategory Appetizers
- In a large bowl, stir together the garlic, Thai fish sauce, soy sauce and brown sugar until well-combined. Add the shrimp and stir well to combine. Cover and chill for at least 30 minutes to marinate, stirring a couple times.
- Once marinated, thread two shrimp onto skewers. Shorter — 6-inch ones — work best, but any length will work.
- Heat a grill pan (or skillet) over medium heat on the stove. Place a single layer of skewers on the grill pan (you may need to cook these in batches). Cook for about 10 minutes, flipping once, until cooked through.
SATAY PRAWNS (PRAWNS WITH SPICY PEANUT SAUCE) - RASA …
From rasamalaysia.com
5/5 (1)Total Time 30 minsCategory Malaysian RecipesCalories 88 per serving
- Lightly coat the shrimps with corn starch and deep fry them until golden and well done. Dish out and set aside on a plate with paper towels (to absorb the excess oil).
- Heat up a wok and saute the garlic until light brown. Add in the satay peanut sauce and stir a few times. Toss in the fried shrimps and blend them well with the satay peanute sauce. Dish out and serve immediately.
SINGAPOREAN-STYLE SHRIMP SATAY RECIPE (SATAY UDANG)
From saveur.com
Servings 20Total Time 2 hrs 30 mins
SHRIMP SATAY WITH SPICY PEANUT DIPPING SAUCE - CLOSET …
From closetcooking.com
18 THAI SHRIMP RECIPES
From allrecipes.com
SEA-EX RECIPE FOR SATAY PRAWNS WITH GARLIC SNAKEBEANS
From sea-ex.com
DELHI DARBAR STYLE PRAWNS RECIPE | EASY SHRIMPS SATAY RECIPE
From youtube.com
SHRIMP SATAY | CANADIAN LIVING
From canadianliving.com
SATAY SHRIMP SKEWERS - CAFE DELITES
From cafedelites.com
QUICK SATAY PEANUT STIR FRY | RECIPETIN EATS
From recipetineats.com
SATAY PRAWNS (PRAWNS WITH SPICY PEANUT SAUCE) - RASA MALAYSIA
From reference.rasamalaysia.com
PRAWNS SATAY I SHRIMP SATAY - YOUTUBE
From youtube.com
SATAY TIGER PRAWNS WITH PRAWN PAD THAI RECIPE - BBC FOOD
From bbc.co.uk
SATAY PRAWN RECIPE - PINOY RECIPE AT IBA PA
From pinoyrecipe.net
PRAWN (SHRIMP) SATAY - CHAMPSDIET.COM
From champsdiet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love