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!
Satay Prawns Recipe (Prawns/Shrimps with Spicy Peanut Sauce)
Satay Prawns (Prawns with Spicy Peanut Sauce) recipe - Get some medium size shrimps with the head and shell on, 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!
- 1/2 pound head-on & shell-on medium size shrimps, deveined
- 3 tablespoons peanut sauce (click here for the recipe)
- Some corn starch to lightly coat the shrimps
- Oil for deep frying
- 1 garlic, finely chopped
- 3-5 bird's eye chilies, lightly crushed with a cleaver - Optional
Lightly coat the shrimps with corn starch and deep fry them until golden and well done. Dish out and set aside on a plate with paper towels (to absorb the excess oil).
Heat up a wok and saute the garlic until light brown. Add in the satay peanut sauce and stir a few times. Toss in the fried shrimps and blend them well with the satay peanute sauce. Dish out and serve immediately.
For my Chicken Satay Recipe, please click here.