Prawn Satay

Delicious Homemade King Prawn Satay Recipe

Fish, Main Course | July 2, 2015 | By

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Satay is a delicious, easy sauce to make. It’s also quite light making it ideal for summer. It’s about 39ºC here in Frankfurt at the minute so, in one sense it’s amazing I can even think about food at all! Nevertheless, we have to eat to survive so we might as well make it enjoyable eh? 

Satay Sauce with King Prawns
Serves 2
A light satay sauce with juicy prawns, an easy, quick, healthy alternative to a takeaway!
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
For the sauce
  1. 300g raw king prawn, shelled and deveined (see tip at end)
  2. 200ml veg or fish stock
  3. 400ml coconut milk
  4. 1 red pepper
  5. 1 chilli
  6. 2 garlic cloves crushed
  7. 2 tbsp grated fresh ginger
  8. 1 onion
  9. 2 spring onions
  10. 1/2 tin of bamboo shoots
  11. 3 tbsp smooth peanut butter
  12. 2 tbsp honey
  13. 2 tbsp soy sauce
  14. 1/4 tsp turmeric
  15. 1/2 a lime
  16. Glug of vegetable oil or wok oil
To Serve
  1. 150g Basmati rice
You will also need
  1. A blender or stick blender
To Prepare
  1. Finely chop the chilli, onion and pepper.
  2. Boil the kettle and make the stock.
  3. Set a salted pot of water on the hob to boil.
  4. Combine the peanut butter, turmeric, soy sauce, stock and lime juice and blend until smooth.
Start the rice
  1. Once the water is boiling add the rice and set a timer for 10 minutes (adjusting as per the instructions on the packet).
Make the satay sauce
  1. Heat the oil in a large pan over a medium heat. Add the garlic, ginger and chilli and fry until aromatic, about 2 minutes.
  2. Add the onion and the pepper. Increase the heat to medium-high and fry for about 5 minutes.
  3. Add the peanut mix you prepared earlier to the pan as well as the coconut milk. Stir well to combine.
  4. Finally add the prawns, spring onion and bamboo shoots. Simmer for about 3 minutes then remove from the heat.
  5. The rice should now be ready, drain it.
To serve
  1. Fluff the rice with a fork then divide evenly between the two bowls.
  2. Using a ladle scoop a generous amount of prawn satay into each bowl.
  3. Enjoy immediately!
Prawn panic
  1. Prawns are tricky. The best way to get them is raw, deshelled and deveined. Most often these will be frozen and will require thawing before cooking. You can of course use fresh, precooked prawns but be warned that these never get as juicy as they don't absorb the sauce. If you are lucky enough to live in an area where you can get fresh prawns, don't forget to add some extra preparation for skinning and deveining them!
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