Best Sate Prawns Shrimp Recipes
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.
Provided by ImPat
Categories Australian
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 339.2, Fat 11.2, SaturatedFat 5, Cholesterol 447.4, Sodium 1897, Carbohydrate 10.1, Fiber 1.2, Sugar 3.1, Protein 46.6
PERFECT SAUTEED SHRIMP (REALLY!)
This sauteed shrimp recipe comes out juicy and seasoned to perfection in less than 10 minutes! Here are the secrets to how to saute shrimp.
Provided by Sonja Overhiser
Categories Main Dish
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- Thaw the shrimp, if frozen. Pat the shrimp dry. In a medium bowl, mix the shrimp with the salt, smoked paprika, garlic powder, onion powder, and cumin.
- In a large skillet, heat the butter on medium high heat. Add the shrimp and cook for 1 to 2 minutes per side until just opaque and cooked through, turning them with tongs.
- Spritz with juice of the lemon wedges and serve immediately.
Nutrition Facts : Calories 221 calories, Sugar 0 g, Sodium 436 mg, Fat 9.5 g, SaturatedFat 5.5 g, TransFat 0 g, Carbohydrate 0 g, Fiber 0 g, Protein 34.3 g, Cholesterol 296.6 mg
PRAWN STIR FRY (SHRIMP)
Recipe video above. Dinner is sorted with these plump and juicy prawns in a classic ginger sesame Chinese stir fry sauce, with snow peas and broccolini. It's a Chinese restaurant standard!As with all stir fries, feel free to switch the vegetables for anything you've got!TOP TIP: The best way to ensure you don't overcook the prawns is to cook them first, remove, then add them back in at the end. Perfectly plump and juicy prawns, every single time!
Provided by Nagi
Number Of Ingredients 14
Steps:
- Steam broccolini: Steam broccolini until crisp-tender, about 2 - 3 minutes (remember it will cook more in the stir fry). Set aside to drain and dry.
- Stir Fry Sauce: Put all Stir Fry Sauce ingredients except water into a bowl. Mix until cornflour is dissolved. Then stir in water.
- Cook then remove prawns: Heat oil in a wok or large skillet on medium to medium-high heat. Add prawns and spread them in a single layer. Cook for 1 1/2 minutes, then turn and cook the other side for 1 minute until cooked through. Try not to make the prawns too golden (they are only lightly browned in stir fries). Remove prawns to a bowl. Set aside.
- Cook onion, garlic and ginger: Add more oil if the pan seems a bit dry. Still on medium-high heat, add onion and cook for 1 minute. Then add ginger and garlic and cook for another 1 minute until onion is starting to soften but not colour.
- Add snow peas, then broccolini: Add snow peas and toss until coated with oil. Then add broccolini and toss through.
- Add Sauce and thicken: Give the Sauce a stir (to dissolve cornflour settled at bottom), then pour into skillet. Cook, stirring, until sauce thickens to syrup consistency (about 1 minute) and coats the ingredients nicely.
- Add prawns back in: Then add the prawns back in (including any juices in the bowl). Toss for another 30 seconds until prawns are warmed through.
- Serve: Serve with rice!
Nutrition Facts : Calories 235 kcal, Carbohydrate 11 g, Protein 21 g, Fat 11 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 210 mg, Sodium 1280 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
SATE PRAWNS (SHRIMP)
This is from the Australian Women's Weekly Chinese cookbook circa early 70's and a recipe the DH and I love. It does not produce a lot of sauce but is lovely served over rice or we like to serve in the traditional manner as explained in the recipe directions.. Please note most of the preparation time is taken up in peeling and preparing prawns, the larger your prawns the shorter the prep time but we like to use small river prawns so it usually takes me about an hour to peel and prep but when I use large king prawns it usually only takes 30 to 40 minutes.
Provided by ImPat
Categories Chinese
Time 1h8m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Shell prawns - using point of small knife, cut each prawn down back and remove back vein and then make deep slit down back of prawn, taking care not to cut right through.
- Combine marinade ingredients in bowl, add the prawns, mix well and stand for 2 hours.
- Peel onion, cut in half then cut each half in wedges.
- Heat oil in large pan or wok, add onions, saute until transparent, approximately 2 minutes.
- Add prawns and marinade mix to wok, saute until prawns have turned light pink and prawns are cooked, approximately 3 minutes, add water and mix well.
- Suggested you serve by arranging lettuce leaves around edge of plate and spoon prawns over or to serve in the traditional style, place small metal bowl in centre of prawns and fill with warmed brandy and set alight and pick up a prawn with chopsticks (we use fondue forks) and hold over brandy flame to heat and flavour prawns as for barbecue prawns.
Nutrition Facts : Calories 310.1, Fat 12.9, SaturatedFat 1.7, Cholesterol 315, Sodium 1544.1, Carbohydrate 11.4, Fiber 1.6, Sugar 4.1, Protein 35.2
CHICKEN AND SHRIMP SATAY
I lightened up a recipe that I found in a cookbook, and these grilled kabobs were the tasty result. The scrumptious peanut butter dipping sauce is always a hit. -Hannah Barringer of Loudon, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 20
Steps:
- On 12 metal or soaked wooden skewers, alternately thread shrimp and chicken. Place in a large shallow dish; set aside. , In a small skillet, saute green onions in butter until crisp-tender. Add garlic; cook 1 minute longer. Stir in the parsley, wine , lemon juice and lime juice. Remove from the heat; cool slightly. Pour over skewers and turn to coat. Cover and refrigerate for 4 hours, turning occasionally., In a small saucepan, saute onion in butter. Add the remaining sauce ingredients; cook and stir until blended. Remove from the heat; set aside., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Prepare grill for indirect heat. Grill skewers, covered, covered, over indirect medium heat or broil 4 in. from the heat for 7 to 8 minutes, turning often. Brush with 1/4 cup sauce during the last minute of grilling. Serve with remaining sauce.
Nutrition Facts : Calories 190 calories, Fat 7g fat (3g saturated fat), Cholesterol 126mg cholesterol, Sodium 339mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
PRAWN (SHRIMP) SATAY
Posted for ZWT 2006. This recipe comes from my Thai Cooking Class book. Haven't tried it yet, but looks like it will be QET ... Quick, Easy and Tasty
Provided by Galley Wench
Categories Thai
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare Marinade: In bowl combine chopped garlic, turmeric, coriander root, salt, sugar and oil.
- Add prawns, ensuring that they are completely covered.
- Refrigerate for at least 20 minutes.
- To prepare skewers:
- Thread prawns (shrimp) onto satay skewers using one prawn per skewer. Grill or BBQ over high heat until pink, about 2 minutes each side.
- Serve with Satay Sauce.
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