Sate Prawns (Shrimp)
Recipe: #14849
October 20, 2014
Categories: Shrimp, Appetizers, Asian Wok/Stir-Fry, Gluten-Free, No Eggs, more
"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."
Original is 3-4 servings
Ingredients
Nutritional
- Serving Size: 1 (422.9 g)
- Calories 361.8
- Total Fat - 12.7 g
- Saturated Fat - 5.4 g
- Cholesterol - 447.9 mg
- Sodium - 1982 mg
- Total Carbohydrate - 12.8 g
- Dietary Fiber - 1.5 g
- Sugars - 4.2 g
- Protein - 46.8 g
- Calcium - 218.7 mg
- Iron - 1.3 mg
- Vitamin C - 5.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Mix curry powder, sugar and dried mustard in a small dish.
Step 2
Mix sate sauce, cream and sherry in a jug.
Step 3
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).
Step 4
Add more oil if needed and sauté onions until just translucent and then add garlic, curry powder and mustard mix and fry till fragrant.
Step 5
Return prawns and any juices to the pan and add cream, sate sauce and sherry mix and stir till warmed through.
Step 6
Serve with rice.
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.
- Look for prawns that are firm and have a pinkish hue.
- It is important to use a thickened cream for this recipe as it helps to thicken the sauce.
- Substitute shrimp with chicken - This substitution will allow for a more budget-friendly meal as chicken is generally cheaper than shrimp. It will also provide a different texture and flavor to the dish.
- Substitute heavy cream with coconut milk - This substitution will provide a lighter and more vegan-friendly option to the dish. Coconut milk is also a healthier alternative to heavy cream as it contains less fat and calories.
Thai-Style Prawns Replace the curry powder, sugar, and mustard with 2 tablespoons of Thai red curry paste. Omit the sherry and substitute coconut milk for the heavy cream. Add 1/2 teaspoon of fish sauce and 1/2 teaspoon of lime juice to the sauce. Serve with jasmine rice.
Coconut Rice - A fragrant and fluffy accompaniment to the Sate Prawns, the subtle sweetness of the coconut rice will balance out the savoury flavour of the prawns and the creamy satay sauce.
Cucumber Salad: A light and refreshing cucumber salad is the perfect accompaniment to the Sate Prawns and Coconut Rice. The crunchy cucumbers and zesty dressing will provide a cool contrast to the rich flavours of the prawns and rice.
FAQ
Q: How long does it take to peel the prawns?
A: It takes approximately 30 to 40 minutes to peel a kilo of prawns. The larger the prawns, the quicker they are to peel.
Q: What is the best way to store prawns?
A: Prawns should be stored in the refrigerator at a temperature of 4°C or below. They should be placed in an airtight container and used within two days of purchase.
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Fun facts:
The sate sauce used in this recipe is based off of a recipe from the Australian Women's Weekly Chinese Cookbook, which was first published in the 1970s.
The sate sauce used in this recipe is said to have been inspired by a famous Malaysian chef, Jimmy Choo, who is credited with inventing the bean-based sate sauce.