River Prawn And Pasta In Satay Sauce
River Prawn And Pasta In Satay Sauce

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, river prawn and pasta in satay sauce. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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. Tasty, the peanut sauce makes this a lip smacking dish, it goes with almost any Thai meal.

River Prawn And Pasta In Satay Sauce is one of the most favored of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. River Prawn And Pasta In Satay Sauce is something which I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can have river prawn and pasta in satay sauce using 15 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make River Prawn And Pasta In Satay Sauce:
  1. Prepare River Prawn
  2. Get Angel Hair For 2 Pac
  3. Get curry powder
  4. Make ready sugar / 1 tsp salt
  5. Make ready lightly crushed lemongrass
  6. Take SATAY SAUCE Pounded And Blended
  7. Prepare big onion
  8. Make ready lemongrass pounded first
  9. Make ready dried Chili pepper (wash and dry)
  10. Get ginger
  11. Prepare SATAY SAUCE, other ingredients
  12. Take coarse and fine peanut
  13. Make ready tamarind mix with 350 ml hot water
  14. Take salt
  15. Make ready sugar

Whether you love satay prawns, chicken or even Quorn, why not try and make your own tasty satay sauce with this quick and easy recipe? This recipe uses crunchy peanut butter for a richer flavour and texture. Along with sweet chilli sauce, soy sauce and lemon juice, this delicious side or marinade is. Meanwhile, for the satay sauce, blend the shallots, garlic, lemongrass, lime leaves and vegetable oil in a food processor to a purée.

Instructions to make River Prawn And Pasta In Satay Sauce:
  1. Pound the lemongrass then blend fine the ingredients then with 5 tbsp of oil sauté the finely blended till it’s fragrant about 10 or more minutes (add more oil if it’s too dry) and stir fry till there are excess oil bubbling.
  2. Add the half of the tamarind paste and water mixture and mix well then add all the pounded fine and coarse peanut and mix well,
  3. Add salt and sugar, it should taste lightly salty and more sweet (balance to your own preference) then it it simmer till it’s bubbling and excess oil start to show on TOP of the sauce about 5 more minutes (Make sure the bottom don’t burn, Low to medium heat) off heat and set aside.
  4. Wash and trim the river prawn then cut and slit into half, cook pasta as usual with added lightly crush Lemongrass then drain set aside
  5. Season the river prawn with curry powder and salt and sugar mixture and add 2 crushed lemongrass to the sauce and sprinkle some oil then baked at 200 C for 20 to 25 minutes (or longer depending on the size of the prawn)at lower rack on the river prawn till its cook..
  6. Removed the cooked river prawn add in the cooked lemongrass flavoured pasta and mix well then serve.

When the prawns have marinated, thread three marinated prawns onto each soaked wooden skewer and brush all over with a little of the satay sauce. In a frying pan stir-fry the garlic, onion, leek and chilli in the olive oil, along with a pinch of salt, until the onion and leek have softened. Add the cavolo nero and continue to stir-fry until it has wilted. Add the king prawns, peanut butter, soy sauce, honey and Chinese five spice and mix well. Satay sauce (sometimes called satay paste) is a rich peanut and coconut-based sauce used in Thai cuisine.

So that’s going to wrap it up for this special food river prawn and pasta in satay sauce recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!