SATE PRAWNS (SHRIMP)
This is a combination of two sate recipes from the Australian Womens Weekly Chinese Cookbook circa 1970's. We use Jimmy's Sate sauce which is a bean based sate with peanuts but they are not the predominate flavour or ingredient. Have not included time for peeling prawns but it takes me about 30 to 40 minutes to peel a kilo (the larger the prawns the quicker to peel). We have also used this recipe to make beef sate which takes a little longer to cook, we use rump which I pound out and cut into small bite size squares.
Provided by ImPat
Categories Australian
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Mix curry powder, sugar and dried mustard in a small dish.
- Mix sate sauce, cream and sherry in a jug.
- Stir fry prawns in batches till just cooked (time will depend on size of prawns) put on a plate and put to one side keeping warm (cover with a lid or alfoil).
- Add more oil if needed and sauté onions until just translucent and then add garlic, curry powder and mustard mix and fry till fragrant.
- Return prawns and any juices to the pan and add cream, sate sauce and sherry mix and stir till warmed through.
- Serve with rice.
Nutrition Facts : Calories 339.2, Fat 11.2, SaturatedFat 5, Cholesterol 447.4, Sodium 1897, Carbohydrate 10.1, Fiber 1.2, Sugar 3.1, Protein 46.6
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Keaetta Ruth
[email protected]I'm not a fan of cilantro, so I omitted it from the recipe. The prawns were still delicious without it.
mzukisi mrwashu
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The prawns are so flavorful and tender, and the sauce is to die for.
Jeanette Simons
[email protected]I'm allergic to coconut milk, so I used almond milk instead. It worked just as well and the sauce was still creamy and delicious.
Dtcy Dtcg
[email protected]This recipe is a great way to use up leftover prawns. I usually make a double batch and freeze the leftovers for later.
Namulove Namu
[email protected]I made this recipe with shrimp instead of prawns and it turned out just as good. I also added some chopped vegetables to the sauce for a healthier twist.
Engineering world of Hard work TV
[email protected]I'm not a big fan of spicy food, but this recipe was just the right amount of heat for me. The prawns were cooked perfectly and the sauce was flavorful without being overpowering.
Vampycat Murakami
[email protected]I love the fact that this recipe uses simple ingredients that I always have on hand. It's a great weeknight meal option.
Happiness Surayah
[email protected]This is one of my favorite prawn recipes. It's easy to make and always turns out delicious. I usually serve it with rice or noodles.
Amire Mustefa
[email protected]I made this recipe for a party and it was a huge success. Everyone loved the prawns and asked for the recipe. I will definitely be making it again.
Mathato Lebete
[email protected]I love the combination of flavors in this dish. The sweetness of the prawns, the spiciness of the sauce, and the creaminess of the coconut milk all come together perfectly.
Dena Stone
[email protected]This recipe is a keeper! The prawns were cooked to perfection and the sauce was finger-licking good. I served it with rice and it was a perfect meal.
Mohammed Abdulmomin
[email protected]I followed the recipe exactly and the prawns turned out amazing. The sauce was rich and creamy, and the prawns were tender and juicy. Highly recommend!
Isaac Ikyuna
[email protected]This sate prawns recipe was a hit! The prawns were cooked perfectly and the sauce was flavorful and delicious. I will definitely be making this again.