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Barbecued Prawns On Skewers Recipe - Prawn Sates
satay udang
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Category : seafood |
Style : grilling | Serve : 4 skewers |
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For this
Indonesian dish - satay udang - king prawns would make an excellent selection.
The spicy coconut marinade marries beautifully with the prawns and is also
excellent when used with firm cubes of monkfish or halibut and cooked in the
same way.
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Ingredients |
| 12 |
King prawns, uncooked |
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Marinade |
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| 120 ml |
Coconut milk |
| 1 clove |
Garlic, crushed |
| 1 stalk |
Lemon grass stem, lower 6 cm sliced, top reserved |
| 8 pieces |
Almonds |
| 1 tsp |
Tamarind pulp, soaked in 2 tbsp water, strained &
juice reserved |
| 1/2 tsp |
Chili powder |
| 5mm |
Terasi cube (belacan) |
| - |
Salt |
| - |
Oil for frying |
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To serve |
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| Cucumber cubes |
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| Lemon wedges |
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Method :
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Prepare prawns by removing the head, then
proceed to peel,
de-vein and butterfly them.
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Thread three of the prawns on to each skewers.
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To make the marinade, grind the terasi,
garlic, lemon grass slices, almonds, chili powder and add a little salt to a paste in a food
processor.
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Fry the paste in heated oil for approx. 1
minute, then add the coconut milk and tamarind juice and allow to simmer for another minute.
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Set aside to cool, then pour over the prawns and
leave to marinate for at least one hour.
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Cook the prawns under a hot grill or on the
barbecue for approx. 3 minutes or until fully cooked through. Beat the top part of the lemon
grass stem to a make a brush. Use this to brush the prawns with the marinade during cooking.
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Serve the prawns on the skewer on a plate with
cucumber cubes and lemon wedges.
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