Satay Shrimps Recipe

SALLY'S ASIAN RECIPES
This delicious dish is inspired by the classic Indonesian satay. The combination of mild peanuts, aromatic spices, sweet coconut milk and zesty lemon juice in the spicy dip is perfect and is guaranteed to have guests coming back for more.





Ingredients: (Serves 4 to 6)
450 g/1 lb jumbo shrimp (king prawns)
25 ml/1½ tablespoons vegetable oil

For the peanut sauce:
25 ml/1½ tablespoons vegetable oil
15 ml/1 tablespoon chopped garlic
1 small onion, chopped
3-4 fresh red chilies, seeded and chopped
3 kaffir lime leaves, torn
1 lemon grass stalk, bruised and chopped
5 ml/1 teaspoon medium curry paste
250 ml/8 fl oz/1 cup coconut milk
1 cm/½ inch piece cinnamon stick
75 g/3 oz crunchy peanut butter
45 ml/3 tablespoons tamarind juice, made by mixing tamarind paste with warm water
30 ml/2 tablespoons Thai fish sauce
30 ml/2 tablespoons palm sugar or light muscovado (brown) sugar
Juice of ½ lemon

For the garnish:
½ bunch fresh cilantro (coriander) leaves (optional)
4 fresh red chilies, finely sliced (optional)
Scallions (spring onions), cut diagonally

Method:
Remove the head from the shrimps and peel, leaving the tail ends intact. Slit each shrimp along the back with a small, sharp knife and remove the black vein. Rinse under cold running water, pat completely dry on kitchen paper and set the shrimps aside.

Make the peanut sauce. Heat half the oil in a wok or large, heavy frying pan. Add the garlic and onion and cook over a medium heat, stirring occasionally, for 3-4 minutes, until the mixture has softened but not browned.


Add the chilies, kaffir lime leaves, lemon grass and curry paste. Stir well and cook for a further 2-3 minutes, then stir in the coconut milk, cinnamon stick, peanut butter, tamarind juice, fish sauce, sugar and lemon juice. Cook, stirring constantly, until well blended.

Bring to the boil, then reduce the heat to low and simmer gently for 15-20 minutes, until the sauce thickens. Stir occasionally with a wooden spoon to prevent the sauce from sticking to the base of the wok or frying pan.

Thread the shrimps on to skewers and brush with a little oil. Cook under a preheated broiler (grill) for 2 minutes on each side until they turn pink and are firm to the touch. Alternatively, pan-fry the shrimps, then thread on to skewers.

Remove the cinnamon stick from the sauce and discard. Arrange the skewered shrimps on a warmed platter, garnish with scallions and cilantro leaves and sliced red chilies, if liked, and serve with the sauce.

[source from www.asianonlinerecipes.com]