Satay Prawns

You will have to make the sauce first cause the prawns are so fast.  You don’t want them to be cold waiting on sauce.  Traditionally the sauce is served cold anyway.

Bec’s Asian Style Satay Sauce
These are just rough measurements as I just chuck them in, heaped of course.
1 1/2 cups of raw peanuts.  (Or if you wish dry roasted peanuts, preferably unsalted so you can add the appropriate amount)
For the paste you will need
6-8 dried red chilies with or without seed.  Remember a lot of the heat is in the seeds. 
3 cloves garlic
3 shallots
2 lemon grass
1 inch ginger galangal preferred
1 tablespoon coriander powder
1/4 cup oil (I use peanut for Asian dishes as a rule)
Finishing the sauce
1 tablespoon Kecap Manis  (ABC sweet soy is my choice)
1 1/2 tablespoon sugar (palm sugar preferred but make sure you get an environmentally friendly one or use brown sugar)
1/8 teaspoon salt (I like flaked)
1 tablespoon tamarind pulp (soak in the cup water below for 15 minutes, squeeze the tamarind pulp for juice and discard the pulp)
1 cup hot water
Method:
If you are roasting the peanuts yourself, sprinkle a little oil on them spread them on a try and scatter the salt on them.  Roast them in an oven for about 10 mins on 180c – 200c.  Keep an eye on them and try not to eat them when they come out.  They will be shouting eat me eat me.  Put more in if you think you might be tempted.
Put the peanuts in the TM bowl. Give the peanuts a couple of short bursts on the turbo button. Then set aside.  These can be as chunky or as smooth as you wish for the final sauce.
Add all the ingredients for the paste to the TM bowl except for the oil. You need to blend these till they are a fairly fine. It will depend on how long you have to do this to as how big you chopped the woody ingredients.  I use speed 8-9 to do this and scrape down the sides as I go. 
Add the oil to the TM bowl and cook on Varoma for 8 mins speed 2-3. 
Add the remainder of the ingredients and drop the temp to 90c for 5 mins on speed 3.  The sauce should be looking smooth at this stage. 
For the prawns
We had a whole kg of Green prawns (any you like).  I shop at Springvale for them and their always great.
I top and tail them cause hubby doesn’t like to pick things up with his fingers, but my choice would be to leave the tails on.   And of course don’t forget to devein them. YUCK.
1 kg Green Prawns.
2 cloves of garlic
1 inch ginger
2 Tbsp. Peanut Oil
Coriander and a wedge of lime for garnish 
Get everything ready before you put your wok on, this is very quick.
Put the ginger in the TM bowl, it should take a few seconds to blitz this up but the length of time depends on how fresh it is.  (or woody)
Then add the garlic and mince as usual.
Get your wok hot then pour in the peanut oil add the garlic and ginger stir a few seconds then add the prawns and cook them through.  Take some of the sauce you have just made and put it in wok to coat them.  About a tablespoon is ok.  Not too much cause you want some for dipping or drizzling and want to leave the taste of the prawns shining through.

Author: Bec

Chef/Patissier

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