Prawnshrimpsatay Recipes

SHRIMP SATAY

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

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

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.

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.