Satay Prawns a la Elsie

HAPPY HAPPY NEW YEAR!!!! Welcome to The Cooking Wardrobe and thank you for stopping by. 

2015, a year we are all hoping will be bigger and better than 2014 in a good way. More good news, less disasters. Yeah, yeah, there she goes again with another cliche.  Hey, there is no harm in wishing for good things.  Talking about good things, that includes good home made food, right?  These satay prawn skewers that I made the other day are so good, I mean finger licking good, even if I say so myself. Okay here is how I made it, but don't just take my word for it, try it and let me know how yours turned out. 

2 kgs frozen banana prawns, thawed. 2 tbs vegetable oil, 11/2 tbs brown sugar, 1 large lemon, 4 cloves garlic, ginger, lemon grass, 4 - 6 dried birds eye chili, 1 brown onion, 2 tbs peanut butter, 2 tbs dark soy sauce, 2 tbs fish sauce

Blend together, the ginger, chili, onions, garlic and lemon grass

Over high heat, in a saute pan, allow the pan to become hot, then add oil and blended ingredients and fry for about 3 minutes.

Add peanut butter and cook for 2 minutes

Then add brown sugar

Soy sauce

Fish sauce

Lemon and 1/4 cup water

Let it cook for 3 more minutes, remove from heat and let it cool down a bit.

I used a spoon to cover the prawns which  with the satay paste

I cooked it in a preheated oven for 7 minutes.  Oven was preheated to 200C fan forced.

I garnished with cucumber swirls, lemon cheek and tomato.  Serious deliciousness.  Enjoy!!!

Note:  The prawns can be added straight into the paste and cooked for 5 minutes instead of skewering (is skewering a word? who cares, as long as you get what I mean.).  Prawns must be completely thawed and drained.  I lay mine on paper towel to get rid of the excess water.