Satay Prawns (Prawns with Spicy Peanut Sauce) Recipe
May 23rd, 2008 24 Comments

Satay Prawns (Prawns with Spicy Peanut Sauce) Recipe

Satay Prawns
Satay Prawns pictures (4 of 4)

A few months ago, I made some satay peanut sauce from scratch, remember? I made so much that I still have the leftover, contained in a small bottle, silently and sadly sitting at an obscure dark corner in the fridge. I’ve almost forgotten about it until I cleaned my fridge the other day.

The thing about satay peanut sauce is that you want to use it up as soon as possible, or else, the oil and the crushed peanuts might become stale and smell mouldy after a while. So, I came up with a quick recipe that pairs well with the satay peanut sauce — fried shrimps with satay peanut sauce, or AKA satay prawns.

I got myself some medium size shrimps with the head and shell on (because that’s how we eat them in Malaysia but feel free to take off the head), coat them with some corn flour, deep fried to golden crunchiness, and then toss them lightly with the spicy satay sauce/peanut sauce in the wok. That’s it. It’s that simple! If you want an extra kick, throw in a few crushed bird’s eye chilies…

Now, if you are the lucky ones who live in Malaysia, here is how you can cheat if you are interested in having this dish at home. Head out to your favorite satay stall, buy a few skewers of satays, and ask for some extra peanut sauce to make this dish. Now, you can totally skip the tedious process of making the satay peanut sauce yourself! Plus, no recipes can beat the satay peanut sauce found in the streets of Malaysia.

For those of you in the US of A, I wish you all Happy Memorial Day!

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24 comments... read them below or add one

  1. worldwindows says:

    I find Malaysian peanut satay sauce too sweet for my liking. Is it necessary to put in sugar and kicap manis. Is it a replacement for MSG. Many put sugar in as replacement for MSG. I once took some friends from Indonesia to Samuri. The just can’t adjust to it. Mind you they have their Sundanese/Javanese and equally good satay. I enjoy them all over Indonesia. I over-ordered and so much was left on the table.

  2. Anonymous says:

    This is a good idea! I wish I can find good satay peanut sauce easily.

  3. diva says:

    that looks hot! in more ways than 1. yummy :)

  4. Huat Koay @ PenangTuaPui says:

    never think of satay also can be part of the ingredient for prawn cooking..

    i would prefer to cook the shrimp with oat….. nice…. yummmmmy….

  5. Indonesia-Eats says:

    Bee, I just made siomay with peanut sauce too :). Thanks for stopping by mind

  6. Piggy says:

    The pic is so good that it can be used for the cover of cookbook. :-) That’s a great idea to use up satay sauce, yum!

  7. Kevin says:

    Those prawns look really good!

  8. Rasa Malaysia says:

    Worldwindows – Not all satay peanut sauces are sweet in Malaysia. The one that I had recently in Petaling Street, Kuala Lumpur was spicy and spot on. It’s true that a lot of people use sugar to substitute for MSG. You can use MSG instead. I used kecap manis mostly for the coloring, not so much about making it sweet.

  9. Chuck says:

    OMG, those Prawns look amazing. I would kill for a plate of those. Piggy is correct it’s a photo for the cover of a cookbook or on the cover of bon appetit! Just stunning.

  10. mycookinghut says:

    What a lovely recipe. It’s definitely the best way to cook and eat whole prawns like this! :)

  11. noobcook says:

    satay sauce + prawns – u have two of my favourite foods in one dish! :D~

  12. babe_kl says:

    i would never have thot of cooking prawns this way, hmmm instead of cooking the peanut sauce, i think i will pack back some satay and ask for extra sauce for this :p

  13. Claude-Olivier says:

    I have tested your chicken satay and it was delicous. I should try this one too, it looks great! Nice job !!! cheers

  14. Botacook says:

    Mmmh, this looks gorgeous!

  15. Criz Lai says:

    With the high rise of price for food, this is a good idea to make do with what you have. I do that real often too.. hehe :P

    Another way is to make lots of sambal udang (pounded dried shrimp chili paste) and use that as a dish, bread spread, or stir fry with green of your choice. Simple yet appetizing.

    I did almost the same thing as this recipe of yours but I use the sambal udang instead. I added in some big onions, red chillies, tomatoes and curry leaves. The dish tasted real good except that my friends preferred the prawns to be without any skins on :P

  16. Helene says:

    I always love your pictures. How can you resist this meal.

  17. Fern says:

    I now know how to make Satay Prawns , thanks to your Satay Prawns recipe

  18. Anonymous says:

    This satay prawn looks so good! I must try making it using your satay prawn recipe.

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  20. Good site for recipes it appears that prawns work with anything peanut sauce, oyster sauce thank you very much

  21. barbara says:

    Great cuisine! I used to prepare this for my sister and was so amazed for her appreciation. The savor is really appetizing and definitely easy to prepare. I

  22. Pingback:Shrimp Satay | MoBitesFood

  23. Justin says:

    I’m confused about the shell-on aspect. I have some head-on, shell-on shrimp but do you coat and cook them that way (besides deveining)? Do you then peel them before eating, or do you eat the shell?!

    i have never eaten the shells, but maybe it works? Would love some clarification there.

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