54min 4 ppl
Goong Satay with Peanut Sauce
26 minutes
4 people
Medium31–60 min or 7–12 steps
26 min · 7 steps
Medium: 31–60 min or 7–12 steps
505 kcalper person
Protein 39g
Carbs 18g
Fats 31g
About this dish
Skewered king prawns marinated in yellow curry paste and coconut milk, grilled until charred, and served with a rich ground peanut sauce and cucumber.
Allergy Info
Peanuts, Fish, Crustaceans
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Limescut into wedges, to serve1
- Cucumbersliced, to serve1
Fish & Seafood
- Raw King Prawnspeeled, deveined, tails left on500 g
Tins & Jars
- Thai yellow curry paste1 tbsp for the marinade, 1 tbsp for the peanut sauce2 tbsp
- Coconut Milk100 ml for the marinade, 300 ml for the peanut sauce400 ml
- Tamarind Pastefor the peanut sauce1 tbsp
Dried Goods
- Palm sugargrated, 1 tbsp for the marinade, 1 tbsp for the peanut sauce2 tbsp
- Roasted peanutsfinely ground, for the peanut sauce80 g
Oils & Condiments
- Fish sauce1 tbsp for the marinade, 1 tbsp for the peanut sauce2 tbsp
- Vegetable Oilfor brushing1 tbsp
Utensils
- Bamboo skewers
- Chopping board
- Sharp knife
- Mixing bowl
- Saucepan
- Large frying pan
- Meat thermometer
Method
1
Peel and devein the prawns, leaving the tails on, and thread onto the bamboo skewers.
Approx. 6 minutes
2
Whisk 1 tablespoon of the yellow curry paste with 100 ml of the coconut milk, 1 tablespoon of the palm sugar and 1 tablespoon of the fish sauce in a bowl, then coat the prawn skewers in the marinade.
Approx. 4 minutes
3
Cover and marinate the skewers in the refrigerator for 20 minutes.
Approx. 2 minutes
4
Heat the remaining coconut milk in a saucepan over medium heat and stir in the remaining yellow curry paste, then simmer for 3 minutes until fragrant.
Approx. 3 minutes
5
Stir in the ground peanuts, tamarind paste, remaining palm sugar and remaining fish sauce, and simmer for 4 minutes until thickened, then set aside to serve alongside.
Approx. 4 minutes
6
Heat a large frying pan over medium-high heat, brush with the vegetable oil, and cook the skewers for 5 minutes, turning occasionally, until pink, opaque and reading 63°C on a meat thermometer.
Approx. 5 minutes
7
Serve the skewers with the peanut sauce, cucumber slices and lime wedges.
Approx. 2 minutes
