Prawn satay cups

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1106

Makes about 30


For the prawns:
120ml coconut milk
1 garlic clove, crushed
½ tbsp ground turmeric
½ tbsp fish sauce
½ tsp red curry paste
1 tsp ground coriander
½ tsp sugar
650g prawns, peeled and deveined
Rapeseed oil, for frying


For the peanut sauce:
1 tbsp coconut cream (from the top of the tin of coconut milk)
1½ tbsp red curry paste
4 tbsp no-sugar-added peanut butter
120ml coconut milk
2 tbsp soy sauce
1 tbsp fish sauce
Juice of 1 lime
2 tbsp brown sugar


To garnish:
Carrots, grated
Fresh coriander, chopped


  1. In a large bowl, combine the coconut milk, garlic, turmeric, fish sauce, curry paste, coriander and sugar. Mix to combine well. Stir the prawns in until coated, cover with cling film and refrigerate overnight.
  2. Heat a splash of oil in a frying pan and cook the prawns in batches until pink and cooked through. Set aside.
  3. To make the satay sauce, heat the coconut cream in a heavy-bottomed pot over a medium heat. Add the curry paste and cook, stirring, for one minute. Add the remaining ingredients and simmer for three minutes until thickened. Remove from the heat and allow the peanut sauce to cool to room temperature.
  4. Thread the prawns on to small skewers.
  5. To serve, spoon the satay sauce into small glasses and scatter with grated carrot and chopped coriander. Add one or two prawn skewers to each glass.

Per Serving 71kcals, 4.3g fat (2.3g saturated), 2.5g carbs, 1.2g sugars, 5.8g protein, 0g fibre, 0.246g sodium


MAKE IT YOURS: This marinade, sauce and method will work equally well using pieces of chicken fillet.

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