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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

    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. Huat Koay @ PenangTuaPui

    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….

  3. Piggy

    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!

  4. Rasa Malaysia

    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.

  5. Chuck

    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.

  6. mycookinghut

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

  7. babe_kl

    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

  8. Claude-Olivier

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

  9. Criz Lai

    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

  10. 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

  11. 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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