Sate Prawns (Shrimp)
Recipe: #14195
September 08, 2014
"This is from the Australian Women's Weekly Chinese cookbook circa early 70's and a recipe the DH and I love. It does not produce a lot of sauce but is lovely served over rice or we like to serve in the traditional manner as explained in the recipe directions.. Please note most of the preparation time is taken up in peeling and preparing prawns, the larger your prawns the shorter the prep time but we like to use small river prawns so it usually takes me about an hour to peel and prep but when I use large king prawns it usually only takes 30 to 40 minutes."
Original is 4 servings
Ingredients
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- MARINADE
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Nutritional
- Serving Size: 1 (386.4 g)
- Calories 422.8
- Total Fat - 14.8 g
- Saturated Fat - 2.1 g
- Cholesterol - 315.3 mg
- Sodium - 1612.8 mg
- Total Carbohydrate - 33.6 g
- Dietary Fiber - 4.8 g
- Sugars - 4.6 g
- Protein - 39.1 g
- Calcium - 168.6 mg
- Iron - 2 mg
- Vitamin C - 6.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Shell prawns - using point of small knife, cut each prawn down back and remove back vein and then make deep slit down back of prawn, taking care not to cut right through.
Step 2
Combine marinade ingredients in bowl, add the prawns, mix well and stand for 2 hours.
Step 3
Peel onion, cut in half then cut each half in wedges.
Step 4
Heat oil in large pan or wok, add onions, saute until transparent, approximately 2 minutes.
Step 5
Add prawns and marinade mix to wok, saute until prawns have turned light pink and prawns are cooked, approximately 3 minutes, add water and mix well.
Step 6
Suggested you serve by arranging lettuce leaves around edge of plate and spoon prawns over or to serve in the traditional style, place small metal bowl in centre of prawns and fill with warmed brandy and set alight and pick up a prawn with chopsticks (we use fondue forks) and hold over brandy flame to heat and flavour prawns as for barbecue prawns.
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.
- When selecting shrimp, look for ones that are firm and have a mild, sweet smell.
- Make sure to get a good quality satay sauce for the marinade to ensure the best flavor for the dish.
- Substitute the shrimp with tofu: This is a great substitution for those who prefer a vegetarian dish. The tofu will absorb the flavors of the marinade and give the dish a delicious and unique flavor.
- Substitute the sherry with white wine: White wine will provide a similar flavor to the sherry while adding a bit of acidity to the dish. This will help to balance out the sweetness of the marinade and provide a more complex flavor overall.
Coconut Sate Prawns Heat the oil in a large pan or wok, add the onions and sauté until transparent. Add the prawns and marinade mix, then stir in 1/2 cup of coconut milk and sauté until the prawns have turned light pink and are cooked. Add the water and mix well.
Coconut Rice - This fragrant and creamy dish is the perfect accompaniment to Sate Prawns. The creamy coconut milk balances out the spicy flavors of the prawns, while the nutty flavor of the rice adds a unique depth to the dish.
Gado-Gado: Gado-Gado is a traditional Indonesian salad that is full of flavor and texture. It is made with a variety of vegetables, boiled eggs, and a flavorful peanut sauce. The combination of sweet, savory, and nutty flavors makes it the perfect side dish to the spicy Sate Prawns. The contrast of flavors will bring an exciting new dimension to the meal.
FAQ
Q: How long should I marinate the prawns?
A: The prawns should be marinated for at least 2 hours. This will allow the flavors of the marinade to be absorbed into the prawns.
Q: How should I cook the marinated prawns?
A: The best way to cook the marinated prawns is to grill or bake them. Preheat the oven to 400°F or preheat the grill to medium-high heat. Cook the prawns for about 5 minutes on each side or until they are cooked through.
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Fun facts:
The five-spice powder used in the marinade is a traditional Chinese spice blend that usually consists of star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds.
The traditional method of serving Sate Prawns is inspired by a dish served to the Chinese emperor Qianlong during a visit to the Jiangnan region in the 18th century. The dish was served with a small metal bowl in the centre of the prawns, filled with brandy and set alight.