Satay Prawns

Name: Satay Prawns
Yield: Serves Four to Six
Cuisine: Thailand
Ingredients: 1 lemon grass stalk, bruised and chopped; 30 ml/2 tbsp palm sugar or light muscovado (brown) sugar; 3 kaffir lime leaves, torn; ¾ fresh red chillies, seeded and chopped; spring onions (scallions), cut diagonally; 1 cm/½ in piece cinnamon stick; 450 g/1 lb king prawns (jumbo shrimp); ½ bunch fresh coriander (cilantro) leaves (optional); 45 ml/3 tbsp tamarind juice, made by mixing tamarind paste with warm water; juice of ½ lemon; 250 ml/8 fl oz/1 cup coconut milk; 1 small onion, chopped; 15 ml/1 tbsp chopped garlic; 25 ml/1½ tbsp vegetable oil; 5 ml/1 tsp medium curry paste; 4 fresh red chillies, finely sliced (optional); 30 ml/2 tbsp Thai fish sauce; 75 g/3 oz/⅓ cup crunchy peanut butter

Preparation info

Serves
Four to Six

Difficulty
Medium

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

This delicious dish is inspired by the classic Indonesian satay. The combination of mild peanuts, aromatic spices, sweet coconut milk and zesty lemon juice in the spicy dip is perfect and is guaranteed to have guests coming back for more.

Ingredients

450 g/1 lb king prawns (jumbo shrimp)
25 ml/1½

Asia
Thailand
Fish course
Pescatarian
South East Asia
Gluten-free

Method

Remove the heads from the prawns and peel, leaving the tail ends intact. Slit each prawn along the back with a small, sharp knife and remove the black vein. Rinse under cold running water, pat completely dry on kitchen paper and set the prawns aside.