Peanut Sauce With Dried Shrimp Recipes

THAI PEANUT SHRIMP

Steps:

• Add the oil to a large skillet on medium high heat.
• Add the shrimp to the pan cooking on each side for 1-2 minutes.
• Remove the shrimp from the pan and set aside.
• Add the coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, garlic and ginger to the pan and let reduce for 5 minutes.
• Add the shrimp back to the pan to coat.

PEANUT SAUCE WITH DRIED SHRIMP

Steps:

• Heat the oil in a non stick skillet over medium heat.
• Fry the garlic, ginger and dried shrimp gently, adjusting the heat so the garlic and ginger sizzle but do not brown too quickly.
• When the garlic begins to color, about 8-10 min, add the coconut and cook another 2 minute.
• Add the tamarind water and stir in the peanut butter.
• Cook, stirring frequently to prevent scorching, another 5 minute.
• Remove the pan from the heat and let the sauce cool enough to taste it. It should be pleasantly hot, but balanced by the sweetness of the coconut and the tart flavor of the tamarind.
• Adjust the seasonings accordingly, adding a little sugar if necessary.
• Stir in the cilantro and serve warm or at room temperature as a dipping sauce for satay or other grilled meats or poultry.

COCONUT-LIME SHRIMP WITH PEANUT SAUCE

Steps:

• For peanut sauce:
• Puree all ingredients in processor until smooth. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
• For shrimp:
• Blend first 8 ingredients in processor until almost smooth. Transfer marinade to 13x9x2-inch glass baking dish. Add shrimp and turn to coat. Cover and refrigerate 2 hours, turning occasionally.
• Prepare barbecue (medium-high heat). Place smoke chips in 8x6-inch foil packet with open top. Set atop coals. Thread 5 shrimp onto each of 4 skewers. Grill until just cooked through, basting with marinade, about 2 minutes per side.
• Serve shrimp with peanut sauce.

CURRIED SHRIMP IN PEANUT SAUCE

Steps:

• Cook pasta according to package directions, omitting salt and fat.
• While pasta cooks, place broth and next 5 ingredients (broth through ginger) in a blender or food processor and process until smooth.
• Heat oil in a large nonstick skillet over medium heat. Add onions, curry, and garlic; saute 3 minutes. Add shrimp; cook 6 minutes or until shrimp are done. Stir in peanut sauce; cook for 1 minute or until thoroughly heated. Serve over pasta and sprinkle with cilantro.

FRIED SHRIMP WITH PEANUT SAUCE

Steps:

• In a small heavy saucepan combine the peanut butter, the soy sauce, the lemon juice, the brown sugar, the garlic, 1/3 cup of the water, and the cayenne, bring the mixture just to a boil, whisking until it is smooth, and whisk in the scallion greens. Keep the sauce warm. In a small bowl whisk together the egg and the remaining 2 tablespoons water and add the shrimp. In a large plastic bag have ready the flour. Add the shrimp, drained well, to the flour, and in a sieve shake them to knock off the excess flour. In a deep skillet heat 1 inch of the oil until a deep-fat thermometer registers 275°F., in it fry the shrimp in 2 batches, stirring them once, for 1 minute, or until they are just cooked through, and transfer them with a slotted spoon to paper towels to drain. Serve the shrimp with the sauce.

SHRIMP AND PEANUT BUTTER NOODLES

Steps:

• In a small bowl, mix together the peanut butter, soy sauce, black vinegar, sugar, and sesame oil. Set aside.
• Bring a large pot of water to a boil. Stir in the udon noodles and cook for 5 minutes. Add the frozen shrimp to the pot of boiling noodles and cook for about 3 minutes, until the shrimp are pink and opaque. Turn the stove off, but do not remove pot from the heat. Stir in the broccoli, cover, and let sit for 2-3 minutes.
• Drain the noodles, broccoli, and shrimp. In a large serving bowl, toss together the noodles, broccoli, shrimp, and the peanut butter sauce. Garnish with chopped peanuts.

FRIED FISH IN PEANUT SAUCE (CAMEROON)

Steps:

• Heat the palm oil on a skillet and fry the fish with half the garlic, turning once. When the fish is cooked through, remove from heat and drain on paper towels.
• Mix the coriander with the ginger, nutmeg, salt, pepper and fish flakes (or ground dried shrimp if using).
• Now bring four cups of water to a boil. Add the fish head and the spice/dried fish mixture. Note: I used fish stock instead of water, because I didn't have the head.
• In another skillet, heat the peanut oil and fry the onion with the remaining garlic. When the onion is brown, reduce the heat and add the chili pepper. Now add the fish.
• Remove the fish head from the broth and add the peanut butter. Stir until smooth. Bring to a boil, then reduce heat and simmer until the sauce thickens.
• Add the sauce to the fish and onions and garnish with the remaining dried shrimp, if using (I just used fresh salad shrimp). Cook until heated through.
• Serve over boiled white rice with sese plantains.

SPICY PEANUT NOODLES WITH SHRIMP

Steps:

• To prepare sauce, combine peanut butter, soy sauce, rice vinegar, chili paste, sugar, and 1/4 teaspoon of the salt; stir with a whisk.
• To prepare the shrimp, toss with 1/4 teaspoon salt.
• Saute in nonstick skillet coated with cooking spray over medium-high heat for 3 minutes on each side or until done.
• To prepare pasta, combine peanut sauce, shrimp noodles, bell pepper, cucumber, and onions in a large bowl; toss well.
• Sprinkle with chopped peanuts and cilantro.
• Serve with lime wedges, if desired.