Sate Prawns

Course : Seafoods
Serves: 4
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1 kilogram green prawns or any other
3 teaspoons oil
1/4 teaspoon 5 spice powder -- (for marinade)
2 tablespoons sate sauce
1/2 teaspoon curry powder -- ( inch )
1/2 teaspoon sugar
1 teaspoon dry sherry
3 medium onions
1 teaspoon water
1/4 teaspoon chile powder -- ( inch )
1 dash salt
1 teaspoon cornstarch
1 teaspoon soy sauce

Preparation / Directions:

1. shell prawns with sharp knife. Using sharp point of knife, cut each prawn down the back and remove black vein. With the knife, make a deep slit down the back of the prawn (not your finger), take care not to cut right through. Combine marinade ingredients in bowl (all with marinade sign plus the last 3 items in ingredients. Add prawns, mix well and let stand for 2 hours. 2. peel onions, cut in half, then cut each half in wedges. 3. Heat oil in large pan or wok, add onions, sauté until transparent, approx 2 minutes. 4. Add prawns and marinade to wok and sauté until prawns turn light pink or in other works, cooked. That should take 3 minutes or a bit longer. Add water and mix well. Arrange lettuce around the edge of the plate. Spoon prawns on the lettuce. To serve in traditional style, place a small metal bowl containing brandy. Light the Brandy and pick up a prawn with chopsticks or any other non flammable material and hold the prawn over the flame to heat and add flavor to the prawns (also to barbeque it in a sense).

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