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Nutrition Facts
Serving Size 1 (412g) Recipe makes 3 servings The following items or measurements are not included below: satay sauce
Calories 446
Calories from Fat 103		(23%)
Amount Per Serving		%DV
	Total Fat 11.5g	17%
	Saturated Fat 5.6g	28%
	Monounsaturated Fat 3.1g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 677mg		225%
Sodium 757mg		31%
Potassium 727mg		20%
Total Carbohydrate 7.9g		2%
	Dietary Fiber 1.2g	4%
	Sugars 3.3g
Protein 71.0g		142%
detailed view... how is this calculated?

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Sate Prawns (Shrimp)

Recipe #275624 | 30 min | 15 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: I'mPat
Jan 2, 2008

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).

SERVES 3 -4 (change servings and units)

Ingredients

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)

Directions

1
Mix curry powder, sugar and dried mustard in a small dish.
2
Mix sate sauce, cream and sherry in a jug.
3
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).
4
Add more oil if needed and sauté onions until just translucent and then add garlic, curry powder and mustard mix and fry till fragrant.
5
Return prawns and any juices to the pan and add cream, sate sauce and sherry mix and stir till warmed through.
6
Serve with rice.

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Browse similar recipes by category

Course > Main Dish
Main Ingredient > Seafood > Shellfish > Shrimp
Cuisine > Oceania > Australian
Preparation > Time to Make > < 30 mins
Preparation > Equipment > Stove Top

Featured Reviews for This Recipe

From: dianegrapegrower

On Apr 20, 2009

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.

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From: The Flying Chef

On Mar 8, 2009

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.

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From: kiwidutch

On Jan 21, 2009

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!

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From: Karen Elizabeth

On Jan 16, 2009

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 Fragrant Basmati Rice With Apple Juice and Ginger, an excellent combination. Made for Aussie swap#24, January 09 Made for

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