Satay Prawns

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