1/5 Photos of Sate Prawns (Shrimp)
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.
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- 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)
- 1Mix curry powder, sugar and dried mustard in a small dish.
- 2Mix sate sauce, cream and sherry in a jug.
- 3Stir 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).
- 4Add more oil if needed and sauté onions until just translucent and then add garlic, curry powder and mustard mix and fry till fragrant.
- 5Return prawns and any juices to the pan and add cream, sate sauce and sherry mix and stir till warmed through.
- 6Serve with rice.
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Nutritional Facts for Sate Prawns (Shrimp)
Serving Size: 1 (299 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 339.1
- Calories from Fat 101
- Total Fat 11.2 g
- Saturated Fat 5.0 g
- Cholesterol 447.4 mg
- Sodium 1897.0 mg
- Total Carbohydrate 10.1 g
- Dietary Fiber 1.1 g
- Sugars 3.1 g
- Protein 46.6 g
The following items or measurements are not included: