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Coconut Satay Prawns

by Claire Winlow (follow)
Seafood (169)      Thai (115)      Prawns (83)     
This Thai inspired dish combines a rich creamy coconut sauce with a subtle peanut flavour and fish sauce as the magic ingredient.

Coconut, satay, Thai, shrimp, prawn

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serves: 3-4

400 g jumbo king prawns
2 tbsp. sunflower oil
3 cloves garlic, crushed
1/4 tsp salt
1/4 tsp chilli flakes
1 onion, sliced
1 red pepper, sliced
1/2 yellow or orange pepper, sliced
250 ml coconut milk
4 tbsp. fish sauce
1/2 lime, juiced
2 tbsp. peanut butter
1 tbsp. brown sugar
2 tsp ground ginger
Small handful basil leaves, roughly chopped
Small handful coriander, roughly chopped
A few slices of red chilli to garnish

Start by marinating the prawns in one tablespoon of the oil, the garlic, salt and chilli flakes. Leave to marinate for 15 minutes.

Coconut Satay Prawns

Heat a frying pan over a medium heat with one tablespoon of oil. Add in the sliced onions and pepper and fry until just softening, then set aside.
Back in the frying pan, add the prawns in their marinade and fry until just cooked through, then set aside.
Separately, mix the coconut milk, peanut butter, fish sauce, sugar, ginger and lime juice.

Coconut, satay, Thai, shrimp, prawn

Place the onions and peppers back into the frying pan and pour over the sauce.
Bring the sauce to a rapid boil and then reduce down to a gentle simmer for 10 minutes so that it thickens up.
At the last minute, add in the prawns, basil and coriander and stir through the sauce.

Coconut, satay, Thai, shrimp, prawn

Serve with sticky Thai rice and garnish with a few extra basil and coriander leaves and some slices of chilli.

I like this Recipe - 8
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