Prawns With Peanut Sauce
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.
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INGREDIENTS
Nutrition- 1lb medium prawns
- 1cup white wine
- 1 1⁄2tablespoons smooth peanut butter
- 2tablespoons safflower oil
- 1 1⁄2tablespoons light honey
- 2
- 2teaspoons rice vinegar
- 1⁄2teaspoon dark sesame oil
- 1⁄2teaspoon cayenne pepper
- 1tablespoon minced green onion
- 1 1⁄2teaspoons ground coriander
- 1⁄2teaspoon ground cumin
- 4
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DIRECTIONS
- 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).
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