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
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
SHRIMP SATAY WITH GARLIC PEANUT SAUCE
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
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
FRAGRANT THAI PRAWNS
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
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
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
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.
5 MINUTE THAI SHRIMP SATAY
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
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
THAI PRAWN NOODLES
Ready in 30 minutes, this stir-fried prawn, egg and noodle dish is perfect for a midweek meal
Provided by Katy Gilhooly
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 12
Steps:
- Cook the noodles following pack instructions, drain, run under cold water and set aside.
- Heat the oil in a wok or large pan. Add the ginger, garlic and chilli, and cook for 2-3 mins. Add the peas and prawns, and cook for 3 mins until the prawns are pink and cooked through. Pour in the eggs, stirring all the time to scrape the cooked egg from the bottom of the pan.
- Add the noodles and cook until hot. Stir through the soy, lime juice and spring onions, sprinkle with coriander and serve with the lime wedges.
Nutrition Facts : Calories 345 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 27 grams protein, Sodium 1.4 milligram of sodium
THAI SATAY STIR-FRY
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
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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