Prep 15 mins
Cook 5 mins
From the California Culinary Academy, this sounds really good. Here's what they say about this dish. A spicy Indonesian recipe, Prawns with Peanut Sauce blends the aromatic flavors of peanuts, coriander, cumin, and cayenne pepper in a rich-tasting sauce. This dish can be prepared ahead if you follow one rule of thumb: Undercook prawns slightly, then freeze in their poaching liquid. When the prawns are reheated, they will not have the rubbery texture of overcooked fish. Since this entree is rich in taste and appearance, plain steamed rice and a light spinach or endive salad make suitable accompaniments.
- 1 lb medium prawns
- 1 cup white wine
- 1 1⁄2 tablespoons smooth peanut butter
- 2 tablespoons safflower oil
- 1 1⁄2 tablespoons light honey
- 2 tablespoons low sodium soy sauce or 2 tablespoons tamari soy sauce
- 2 teaspoons rice vinegar
- 1⁄2 teaspoon dark sesame oil
- 1⁄2 teaspoon cayenne pepper
- 1 tablespoon minced green onion
- 1 1⁄2 teaspoons ground coriander
- 1⁄2 teaspoon ground cumin
- 4 cups steamed rice (optional)
- Wash prawns, peel, and devein.
- Place in a large saucepan with wine.
- Cook over medium-high heat until they turn bright pink.
- Set aside.
- In a small bowl mix together peanut butter and safflower oil until smooth.
- Add honey, soy sauce, vinegar, sesame oil, cayenne, green onion, coriander, and cumin.
- Mix well, then add prawns.
- Place prawns and sauce in saucepan and reheat.
- Serve over steamed rice (if desired).