Sate Prawns (Shrimp)
At a Glance
- Prep
- 15 minutes
- Cook
- 15 minutes
- Total
- 30 minutes
- Servings
- 3-4 serving(s)
Categories
- Main Course
- Australian
- Stir-fry
- Stir-Fry
Allergens
- Shellfish
- Peanuts
- Milk
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
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.
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Equipment
Small dish, jug, wok or frying pan, plate, lid or foil
Ingredients
- 2 garlic cloves (crushed or minced)
- 1 onion (peeled, quartered and segmented)
- 2 teaspoons curry powder
- 1 teaspoon sugar
- 1 teaspoon dried mustard
- 2 tablespoons satay sauce
- 4 tablespoons thickened cream (heavy)
- 2 teaspoons dry sherry (or Chinese rice wine)
- 1 kg prawns (raw, pealed and deveined, leave tails on if you wish, we don't)
- peanut oil (to stir fry)
Instructions
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.
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