Satay Prawns with Basmati Rice
Ingredients:
Marinade for the Prawns:
500g prawns, shelled and deveined
1 tbsp demerara sugar
1 tsp curry powder
1 tbsp soy sauce
1/2 tbsp oyster sauce
1/2 tbsp Hoisin sauce
1/2 tbasp black pepper
Satay Sauce:
1 can cocnout milk
170g crunchy peanut butter
1/2 small onion, grated
1 tbsp spy sauce
2tbsps brown sugar
1/2 tsp chilli flakes
Method:
Prawns:
Mix the marinade ingredients together in a non-metallic bowl. Add the prawns and mix thoroughly. Cover and marinade for 20 minutes.
Tip everything into a hot frying pan and cook for two minutes on each side until the prawns turn pink.
Satay Sauce:
Put all the ingredients in a saucepan and bring to the boil, stirring all the time. Remove from the heat and keep warm.
Cook the rice according to the packet instructions.
Serve the prawns with the satay sauce on the side; the rice with the satay sauce poured over and everything with Cucumber Salad (Recipes/Sides Dishes)
First made: 18th January 2014
Marinade for the Prawns:
500g prawns, shelled and deveined
1 tbsp demerara sugar
1 tsp curry powder
1 tbsp soy sauce
1/2 tbsp oyster sauce
1/2 tbsp Hoisin sauce
1/2 tbasp black pepper
Satay Sauce:
1 can cocnout milk
170g crunchy peanut butter
1/2 small onion, grated
1 tbsp spy sauce
2tbsps brown sugar
1/2 tsp chilli flakes
Method:
Prawns:
Mix the marinade ingredients together in a non-metallic bowl. Add the prawns and mix thoroughly. Cover and marinade for 20 minutes.
Tip everything into a hot frying pan and cook for two minutes on each side until the prawns turn pink.
Satay Sauce:
Put all the ingredients in a saucepan and bring to the boil, stirring all the time. Remove from the heat and keep warm.
Cook the rice according to the packet instructions.
Serve the prawns with the satay sauce on the side; the rice with the satay sauce poured over and everything with Cucumber Salad (Recipes/Sides Dishes)
First made: 18th January 2014