King Prawn Skewers with Satay Sauce Recipe
Try this wonderful easy King Prawn Recipe, served on skewers with a delicious Satay Sauce.
1 dozen cleaned king prawns (see below how to clean your prawns)
3 tablespoons of peanut butter (crunchy or smooth which ever you prefer)
15 g cashews
1 teaspoon of curry powder
1 tin coconut milk
100 g green beans
150 g broccoli
4 wooden or metal skewers (brochettes in Spanish)
Recipe and photo by Mercadona.
Wash the vegetables and cut them into sticks.
Clean the king prawns (See below) and spear them on 4 wooden or metal skewers
Add salt and lightly cook in very hot pan. Set aside.
Add a bit of olive oil to the same pan and sauté the cut vegetables for around 7 minutes.
Meanwhile - Make the Satay Sauce by boiling the coconut milk with the peanut butter and curry powder.
Add 2 spoonfuls of satay sauce to the vegetables and cook for a further 2 minutes.
Serve the vegetables and the rest of the sauce with the king prawn skewers on top. Sprinkle with chopped cashews and coriander.
How to clean king prawns - Prawns should ideally be cooked immediately after cleaning.
Defrost the prawns. If your prawns were frozen, you'll need to defrost them, Empty the prawns into a large bowl, preferably glass. Pour in some cold water and stir it around. Then drain the prawns and repeat this step several times until fully defrosted this may take about fifteen minutes, do not use the microwave as this makes prawns soggy.
Rinse them thoroughly Put the prawns in a colander and rinse them in the sink with cold water. Use your hands to rinse each prawn individually. Tip - Never use water that is warmer than room temperature, as this could lead to soggy or rubbery prawns.
To pull or not to pull (the head) this is up to you and how you want to cook them or, as the recipe suggests, there is fantastic flavour in the heads, but know that is not to every ones taste, so to take the heads off place one hand on the head and one hand on the body and twist, its that simple.
Take off the shell using a sharp paring knife or (if you have them) kitchen shears cut the shell along the prawn's back, from its head to its tail, once you've cut the shell, pinch the underbelly, pop the flesh out from the shell, and (optionally) remove the tail.
Take out the vein with the tip of your knife and discard it on a paper towel. If you've not managed to reveal the vein, simply follow the path along the back of the shrimp, cutting about half a centimetre, and you'll see it.
Pat them dry with a clean paper towel or kitchen towel. If your prawns are still wet when in a hot pan with oil, it will splatter, and we just don't want that.
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