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.
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.
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
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
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