May 13, 2017
Dinner, Main Dish, Shellfish,
Malaysian, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Gluten-Free, Low Fat, No Eggs, Non-Dairy more
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"From a very old family cookbook I have tucked away.
I have not made this myself yet, but have been planning to for ages.
Serve this with some steamed rice and lime wedges for a lovely meal."
Marinate the prawns in the combined garlic, sugar, cornflour, curry powder, salt, sate sauce, soy sauce, and sherry for about an hour; drain and reserve marinade.
Heat the oils in a frying pan and sauté the onion for 1 minute, add the prawns and chilli if using and stir for 2 minutes. Pour over the marinade, re-heat and serve rice and lemon wedges if using.
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I bought 12 medium banana prawns which had a total weight of 315 grams so I did a half recipe and got through 7 of the prawns and a side of lemony rice and enjoyed both. I did use Jimmy Sate which is a spicy bean based sate instead of peanut and for me the chilli was a must (I/2 Thai chilli seeds as well). I was quick to brings together what really took the time was peeling and deveining the prawns so if you buy them already peeled and deveined the dish would be as quick as can be and oh so good, thank you Tisme made for Pick Me tag game.