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."
photo by Jubes photo by Jubes
photo by Jubes
photo by The Flying Chef photo by The Flying Chef
photo by kiwidutch photo by kiwidutch
photo by kiwidutch photo by kiwidutch
photo by Karen Elizabeth photo by Karen Elizabeth
Ready In:


  • 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)


  • Mix curry powder, sugar and dried mustard in a small dish.
  • Mix sate sauce, cream and sherry in a jug.
  • Stir 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).
  • Add more oil if needed and sauté onions until just translucent and then add garlic, curry powder and mustard mix and fry till fragrant.
  • Return prawns and any juices to the pan and add cream, sate sauce and sherry mix and stir till warmed through.
  • Serve with rice.

Questions & Replies

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  1. Jubes
    I cheated and bought frozen cooked/peeled prawns....made this dish a breeze to prepare and cook. Reading other reviews, I doubled the sauce recipe which really was great to serve with white steamed rice.
  2. dianegrapegrower
    This was really, really good. I've struggled with commercially prepared sauces, not knowing how to make them better. And you showed me how! I'd bet this recipe is somewhat dependent on the satay sauce and curry powder available. I used a hot curry powder, so may tone it down a bit next time - and there will be a next time. The amount of sauce was good. Served with rice and snow peas.
  3. The Flying Chef
    This was so delicious for something so simple. It was fab too as my local Asian store just started stocking a new brand of satay sauce, which is a little more spicy than the one I usually get and I have had it in my cupboard to try. This was the perfect recipe for that, all the flavours in the dish were wonderful with just enough spice. I used the Chinese rice wine option and I loved the addition of the curry powder. I also made extra sauce as we love things saucy. Cheers Pat for another yummy dinner.
  4. kiwidutch
    yum! DH made this and was a bit apprehensive about adding curry to it but it works well. We had larger shrimp and they had the tails on, next time I will take the tails off to make them easier to deal with once they are cooked because the sauce makes it all a bit messy. Still, the taste was good and we will be pleased to make this again. Please see my Rating System: 4 lovely stars for a very tasty shrimp recipe. Thanks!
  5. Karen Elizabeth
    Wonderful!!! I also used brown sugar, and used the sherry option. I used a small can of cream so I think I had more than 4 tblsps, but it gave us plenty of sauce, which we love, and I added extra satay sauce - well, I pretty well doubled the sauce, I guess! Quick and easy to make for a decadent meal that we loved, I served this with Recipe #334802, an excellent combination. Made for Aussie swap#24, January 09 Made for


  1. Jewelies
    Simple recipe to follow with great taste. We did need to add a tough of salt. Used brown sugar instead of white and 800 grams of prawns. We doubled the sauce and served over rice topped with green onions. Fabulous, thank you.


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