Prawns With Peanut Sauce
Recipe: #31881
April 26, 2019
Categories: Shrimp, Thai, Vietnamese, Gluten-Free, No Eggs, Non-Dairy, Wine, Spices, more
"A spicy Indonesian recipe, Prawns with Peanut Sauce blends the aromatic flavors of peanuts, coriander, cumin, and cayenne pepper in a rich-tasting sauce. This dish can be prepared ahead if you follow one rule of thumb: Undercook prawns slightly, then freeze in their poaching liquid. When the prawns are reheated, they will not have the rubbery texture of overcooked fish. Since this entree is rich in taste and appearance, plain steamed rice and a light salad are great sides."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (394.4 g)
- Calories 467.4
- Total Fat - 12.1 g
- Saturated Fat - 1.8 g
- Cholesterol - 142.8 mg
- Sodium - 1290.1 mg
- Total Carbohydrate - 63.7 g
- Dietary Fiber - 1.4 g
- Sugars - 7.1 g
- Protein - 22 g
- Calcium - 84.2 mg
- Iron - 3.8 mg
- Vitamin C - 0.9 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Wash prawns, peel, and devein. Place in a large saucepan with wine. Cook over medium-high heat until they turn bright pink. Set aside.
Step 2
In a small bowl mix together peanut butter and safflower oil until smooth. Add honey, soy sauce, vinegar, sesame oil, cayenne, green onion, coriander, and cumin. Mix well, then add prawns.
Step 3
Place prawns and sauce in saucepan and reheat.
Step 4
Serve over steamed rice (if desired).
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Make sure to use fresh shrimp for the best flavor and texture.
- Look for low-sodium soy sauce or tamari sauce to reduce the sodium content of the dish.
- Substitute shrimp with chicken: This substitution is beneficial as it is a leaner and more affordable option than shrimp, while still providing a delicious and flavorful dish.
- Substitute sesame oil with olive oil: This substitution is beneficial as it is a healthier option than sesame oil, while still providing a rich and flavorful dish.
Vegetarian Version Substitute 1 pound of firm tofu for the shrimp and use vegetable broth instead of white wine.
Cucumber Salad with Mint and Lime - This fresh and light salad complements the rich flavors of the Prawns with Peanut Sauce. The combination of cucumber, mint, and lime adds a refreshing contrast to the dish.
Mango Coconut Rice: This fragrant and flavorful side dish is the perfect accompaniment to the Prawns with Peanut Sauce. The sweet and creamy mango and coconut flavors pair well with the savory and spicy flavors of the prawns, creating a delicious balance of flavors.
FAQ
Q: How do I ensure the prawns don't become rubbery?
A: To avoid rubbery prawns, make sure to undercook them slightly before freezing in their poaching liquid. When reheating, the prawns will retain their texture.
Q: How long can I store cooked prawns in the refrigerator?
A: Cooked prawns should be stored in the refrigerator and consumed within two days. Be sure to store them in an airtight container.
1 Reviews
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Fun facts:
The use of peanuts in cooking is believed to have originated in South America, and is now a staple in many Asian cuisines. Prawns with Peanut Sauce is a classic Indonesian recipe that has been enjoyed for centuries.
Famous chef and author, Julia Child, was known for her love of prawns and peanut sauce. She often served this delicious dish at her dinner parties, and even included it in her cookbook, “Mastering the Art of French Cooking.”