Thai Prawn Satay Food

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THAI SATAY PRAWNS



Thai satay prawns image

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

100g roasted unsalted peanuts
100ml coconut milk
thumb-sized piece ginger , peeled and roughly chopped
1 tbsp fish sauce
3 limes , 2 juiced, 1 cut into wedges
300g large raw prawns
250g dried medium egg noodles
1 tbsp sunflower oil
300g frozen peas
6 spring onions , sliced
small bunch coriander , leaves only

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

THAI PRAWN SATAY



Thai Prawn Satay image

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

1 lb raw shelled king prawns
4 red chilies, finely sliced
2 spring onions, sliced length ways
1 tablespoon fresh coriander leaves
3 tablespoons oil
1 tablespoon chopped garlic
1 small onion, chopped
3 red chilies, chopped
3 fresh lime leaves
3 lemons, zest of
1 stalk lemongrass, chopped
1 teaspoon curry powder
1 cup coconut milk
1/2 inch cinnamon stick
1/3 cup crunchy peanut butter
3 tablespoons tamarind juice
2 tablespoons fish sauce
2 tablespoons soft brown sugar
1/2 lemon, juice of

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

PRAWN (SHRIMP) SATAY



Prawn (Shrimp) Satay image

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

1 garlic clove, finely chpped
1 teaspoon ground turmeric
1 coriander root, finely chopped
1/4 teaspoon salt
1 teaspoon sugar
1 tablespoon oil
16 large green prawns (uncooked, shrimp)
16 bamboo skewers, soaked in water to avoid charring
1 cup satay sauce (http -- or /www.recipezaar.com/173813)

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



Shrimp Satay image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 37m

Yield 4 servings

Number Of Ingredients 10

1 cup Thai Peanut Sauce, recipe follows
2 tablespoons Chinese black bean sauce
1 teaspoon hot sauce
Cooking spray
1 1/2 pounds large or jumbo shrimp, peeled and deveined
3 cups reduced-sodium beef broth
2 tablespoons reduced-sodium soy sauce
2 tablespoons creamy peanut butter
2 teaspoons toasted sesame oil
1 teaspoon hot sauce

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.

FRAGRANT THAI PRAWNS



Fragrant Thai prawns image

Add subtle Thai flavours to seafood in Curtis Stone's prawn recipe

Provided by Curtis Stone

Categories     Dinner, Main course, Starter

Time 1h30m

Number Of Ingredients 10

20 raw king prawns
1 small shallot , finely chopped
4 garlic cloves , finely chopped
1 fresh red chilli , halved, seeded and finely chopped
2.5cm piece of fresh root ginger , peeled and finely chopped
1 stem of lemongrass , tough outer leaves removed, finely chopped
a good handful of fresh mint leaves, finely chopped
a good handful of fresh coriander leaves, finely chopped
100ml/3½ fl oz olive oil
grated zest and juice of 1 lime

Steps:

  • Tip all the chopped ingredients into a bowl, add the olive oil along with the lime zest and juice and mix well. Set aside for 30 minutes to allow the flavours to mingle.
  • To make fragrant Thai prawns, remove heads and peel shells from 20 raw king prawns but leave tail sections on. Toss in the marinade and cook on a really hot barbecue for 45 seconds on each side until they turn from grey-blue to pink.

Nutrition Facts : Calories 137 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Protein 16 grams protein, Sodium 0.42 milligram of sodium

5 MINUTE THAI SHRIMP SATAY



5 Minute Thai Shrimp Satay image

This is a fast and easy recipe that will fool everyone into thinking you have spent a long time in the kitchen! From the Kraft What's Cooking Book. Hope you enjoy!

Provided by Leslie

Categories     Thai

Time 9m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb shrimp, peeled and de-veined
1/4 cup low-fat peanut butter
1/3 cup low-fat catalina dressing or 1/3 cup low-fat russian dressing
1 tablespoon water
1 tablespoon reduced sodium soy sauce
dried chili powder (optional)

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.

Nutrition Facts : Calories 122.9, Fat 2, SaturatedFat 0.4, Cholesterol 172.8, Sodium 318.3, Carbohydrate 1.4, Sugar 0.1, Protein 23.3

SHRIMP SATAY WITH GARLIC PEANUT SAUCE



Shrimp Satay With Garlic Peanut Sauce image

Marinate the shrimp in this fun mixture of garlic, ginger, and gound spices, then thread it on skewer and grill until lightly charred. Based on the recipe served at Ludacris' "Straits Atlanta." Leave time for 3 hours marinating.

Provided by ladyroseofrohan

Categories     Thai

Time 55m

Yield 30 satays, 10 serving(s)

Number Of Ingredients 23

1 small onion, chopped
4 garlic cloves, chopped
3 large stalk fresh lemongrass, sliced
1/4 cup fresh ginger, minced
1/3 cup vegetable oil
1 tablespoon ground coriander
1 tablespoon honey
1 teaspoon ground fennel
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon coarse sea salt
30 large shelled prawns (about 1 3/4 lb)
1/4 cup minced onion
2 garlic cloves, chopped
1 large stalk fresh lemongrass, sliced
1 tablespoon vegetable oil
1 tablespoon ground coriander
2 tablespoons Thai sweet chili sauce
1/2 cup coconut milk
1 tablespoon tamarind paste
1 tablespoon evaporated unbleached cane sugar (or regular sugar)
2 1/2 tablespoons natural-style peanut butter
1 teaspoon salt

Steps:

  • In food processor, combine the onion, garlic, lemongrass and ginger and process to a paste. In large skillet, heat the oil. Add paste and cook over low heat, stirring occasionally, until browned, approximately 20 minutes.
  • Add coriander, honey, fennel seeds, cumin, turmeric, and salt to the skillet and cook over high heat, stirring until fragrant, about a minute. Scrape into a bowl and let cook completely.
  • In a large, shallow dish, coat the shrimp with the spice paste. Cover and refrigerate for at least 3 hours.
  • Soak 30 small bamboo skewers or 10 large in water for 30 minutes. Light the grill. Thread the shrimp onto the skewer, stretching them out. If skewers are long, put 3 shrimp on each.
  • Grill on high for 1 1/2 minutes per side, until nicely charred. Serve immediately with sauce.
  • For sauce: In food processor, combine onion, garlic, and lemongrass, and process to a paste.
  • In a large skillet, heat the vegetable oil. Add the onion paste and cook over medium-low heat, stirring occasionally until brown, about 8 minutes. Add the coriander and cook until fragrant, about 2 minutes. Add Thai chili sauce and cook, stirring, for another 2 minutes. Add coconut milk and boil over high heat until thickened, about 2 minutes. Stir in tamarind concentrate, sugar, and peanut butter until smooth. Remove from heat and season with salt. Let cool: transfer to a bowl. Can be refrigerated for up to two days.

Nutrition Facts : Calories 196.4, Fat 13.6, SaturatedFat 3.9, Cholesterol 22.7, Sodium 621, Carbohydrate 15.9, Fiber 1.4, Sugar 12.3, Protein 4.2

THAI-STYLE PRAWNS



Thai-style prawns image

Ideal for the BBQ, either on skewers or foil-wrapped

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 15m

Number Of Ingredients 8

600g jumbo king prawns
4 lemongrass stems bruised
1 large red chilli , seeded and finely chopped
1 tbsp olive oil
2 tsp Thai fish sauce or soy sauce
2 fat garlic cloves , crushed
2 tsp grated ginger
1 tsp ground cumin

Steps:

  • Mix the marinade ingredients and add to the prawns. Leave for 5 mins. To cook on a barbecue: thread the prawns on metal skewers, place in the centre of the grill on the lemongrass and cook for 2-3 mins, turning once until opaque. Discard the lemongrass before eating.

Nutrition Facts : Calories 132 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 1 grams fiber, Protein 27 grams protein, Sodium 0.97 milligram of sodium

THAI SATAY STIR-FRY



Thai satay stir-fry image

Long day at work? This is the perfect quick meal, one pan, and just a fork to eat!

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Side dish, Supper

Time 5m

Number Of Ingredients 9

3 tbsp crunchy peanut butter
3 tbsp sweet chilli sauce
2 tbsp soy sauce
300g pack straight-to-wok noodle
1 tbsp oil
thumb-sized piece of fresh root ginger, peeled and grated
300g pack stir-fry vegetable with peppers and mangetout (we used Sainsbury's read-to-use baby leaf stir-fry)
handful basil leaves
25g roasted peanuts, roughly chopped

Steps:

  • Mix the peanut butter, chilli sauce, 100ml water and soy sauce to make a smooth satay sauce. Put the noodles in a bowl and pour boiling water over them. Stir gently to separate, then drain thoroughly.
  • Heat the oil in a wok, then stir-fry the ginger and harder pieces of veg from the stir-fry mix, such as peppers, for 2 mins. Add the noodles and rest of the veg, then stir-fry over a high heat for 1-2 mins until the veg are just cooked.
  • Push the veg to one side of the pan, then pour the peanut sauce into the other side, tilting the pan. Bring to the boil. Mix the sauce with the stir-fry, then sprinkle over the basil leaves and peanuts to serve.

Nutrition Facts : Calories 286 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 2.29 milligram of sodium

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