Prawn And Coconut Satay Broth Recipes

THAI PRAWN SATAY

Thai Prawn Satay image

Tasty, the peanut sauce makes this a lip smacking dish, it goes with almost any Thai meal. I sometimes change the prawns for chicken or even pork, it's that good.

Provided by Brian Holley

Categories Curries

Time 34m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

1 lb raw shelled king prawns
4 red chilies, finely sliced
2 spring onions, sliced length ways
1 tablespoon fresh coriander leaves
3 tablespoons oil
1 tablespoon chopped garlic
1 small onion, chopped
3 red chilies, chopped
3 fresh lime leaves
3 lemons, zest of
1 stalk lemongrass, chopped
1 teaspoon curry powder
1 cup coconut milk
1/2 inch cinnamon stick
1/3 cup crunchy peanut butter
3 tablespoons tamarind juice
2 tablespoons fish sauce
2 tablespoons soft brown sugar
1/2 lemon, juice of

Steps:

Heat half of the oil in a wok and fry the garlic and onion for 3 minutes.
Add the chillies lime leaves, lemon grass and the curry powder, cook for 2 minutes.
Stir in the coconut milk cinnamon stick, peanut butter, tamarind juice, fish sauce, sugar and lemon juice.
Reduce the heat and simmer for 15 mins, stir to prevent the mixture from sticking.
Heat the remaining oil in a separate pan and fry the prawns till they are pink and just firm.
Mix the prawns with the sauce and serve garnished with the sliced spring onions, red chillies and coriander leaves.
serve with lemon rice. Wonderful.

Nutrition Facts : Calories 555.1, Fat 36.5, SaturatedFat 15.3, Cholesterol 172.5, Sodium 1016.4, Carbohydrate 29.5, Fiber 5.2, Sugar 18.4, Protein 32.7

THAI SATAY PRAWNS

Thai satay prawns image

Whip up this quick weeknight dinner, with noodles, ginger, coconut milk and frozen peas - ready in 25 minutes

Provided by Katy Gilhooly

Categories Dinner, Main course

Time 25m

Number Of Ingredients 11

Ingredients

100g roasted unsalted peanuts
100ml coconut milk
thumb-sized piece ginger , peeled and roughly chopped
1 tbsp fish sauce
3 limes , 2 juiced, 1 cut into wedges
300g large raw prawns
250g dried medium egg noodles
1 tbsp sunflower oil
300g frozen peas
6 spring onions , sliced
small bunch coriander , leaves only

Steps:

Put the peanuts, coconut milk, ginger, fish sauce and lime juice into a food processor and pulse to a smoothish paste. Put the prawns in a bowl, add the peanut paste and mix well. Cook the noodles following pack instructions, then drain, cool under running water and drain again.
Heat the oil in a large wok or frying pan, add the prawns and cook for 1 min. Still on a high heat, add the peas and cook for a further 3-4 mins until the prawns are completely pink. Stir in the noodles and spring onions until heated through. Sprinkle over the coriander and serve with the lime wedges.

Nutrition Facts : Calories 594 calories, Fat 24 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 5 grams sugar, Fiber 10 grams fiber, Protein 35 grams protein, Sodium 1.7 milligram of sodium

PRAWN AND COCONUT SATAY BROTH

Prawn and Coconut Satay Broth image

Home late to a bare cupboard and a rumbly tummy? This warm and fragrant broth can be whipped up in no time from ingredients you'll already have in your cupboard or freezer.

Provided by katylampard

Time 15m

Yield Serves 2

Number Of Ingredients 0

Ingredients

Steps:

Cook the noodles according to the packet instructions
While they are cooking, heat the oil in a wok or large saucepan and briefly fry the garlic and chilli. Stir in the peanut butter and coconut milk to make a loose paste before adding the stock
Bring to a simmer and add the prawns, spring onion, and soy sauce. Cook for 2 to 3 minutes until the prawns are heated through, and then add the cooked and drained noodles.
Return to a simmer and finally add a squeeze of lime juice and the fresh coriander. Serve straight away.

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