Sate Prawns (Shrimp)

I'mPat's Note:

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).

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 3

• 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)

Directions:

1. Mix curry powder, sugar and dried mustard in a small dish.
2. Mix sate sauce, cream and sherry in a jug.
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).
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.
5. Return prawns and any juices to the pan and add cream, sate sauce and sherry mix and stir till warmed through.
6. Serve with rice.

Reviews

[**Jubes**]

I cheated and bought frozen cooked/peeled prawns....made this dish a breeze to prepare and cook. Reading other reviews, I doubled the sauce recipe which really was great to serve with white steamed rice.

[dianegrapegrower]

This was really, really good. I've struggled with commercially prepared sauces, not knowing how to make them better. And you showed me how! I'd bet this recipe is somewhat dependent on the satay sauce and curry powder available. I used a hot curry powder, so may tone it down a bit next time - and there will be a next time. The amount of sauce was good. Served with rice and snow peas.

[The Flying Chef]

This was so delicious for something so simple. It was fab too as my local Asian store just started stocking a new brand of satay sauce, which is a little more spicy than the one I usually get and I have had it in my cupboard to try. This was the perfect recipe for that, all the flavours in the dish were wonderful with just enough spice. I used the Chinese rice wine option and I loved the addition of the curry powder. I also made extra sauce as we love things saucy. Cheers Pat for another yummy dinner.