Prawn Satay

Prawn Satay is a very common recipe of in Thailand. One can try similar recipe with chicken or satay also. Satay is actually the prawns dipped into the peanut gravy or sauce. Usually, large prawns are used in this recipe but, shrimps can be used too if those are not available in our handy list.


  • 300gm large prawns
  • 1 tablespoons of peanut butter
  • 1 tablespoons of chilly powder
  • 1/2 tablespoon of turmeric powder
  • 1 tablespoon roasted garlic
  • 1 tablespoon lemon
  • 1 tablespoon ground pepper
  • 1 tablespoon mayonnaise sauce
  • 1 tablespoon sugar
  • 1 teaspoon Thai curry powder
  • 1 tablespoon soy sauce
  • 1/2 tablespoon oyster sauce
  • 1 tablespoon white pepper powder
  • 2 tablespoons toasted white sesame seeds
  • 3 tablespoons vegetable oil
  • 1 small onion, chopped
  • 3 – 4 red chillies, crushed and chopped
  • 1/2 bunch coriander leaves, to garnish
  • 1 stalk chopped lemon grass
  • 3 tablespoons tamarind juice
  • 1 tablespoons fish sauce
  • Salt to taste

Cooking time: 25 minutes.


First we will prepare the satay sauce for marinating the prawn. Take the peanuts in a mortar and pestle. Make a thick paste. Now in a medium saucepan. Boil the coconut milk. Add fish sauce, mayonnaise sauce, soy sauce, oyster sauce. Cook while constantly stirring the sauce. Take bowl, add water into it and dissolve the tamarind pulps into it. Now mix well inside the sauce. Add the cashew nuts paste and sugar at this stage to get a thick consistency. Reduce the heat and simmer gently for 15 – 20 minutes until the sauce thickens, stirring occasionally to ensure the sauce doesn’t stick to the bottom of the wok or frying pan. Our satay sauce is ready.

Now marinade the prawns for 30 minutes with the ingredients like turmeric powder, salt, lemon juice, chilly powder and pepper. Take a frying pan. Heat oil into medium flame. Add sesame seeds. Let it sputter and then add the chopped onions. Fry for 2 minutes till the onions turn translucent. Add the prawns and stir-fry for about Now cook for about 3 – 4 minutes until the prawns become soft, tender and nice pink color .Add the chilies, lemon grass and Thai curry paste. Cook for a further 2 – 3 minutes. Stir well and reduce heat. Add the satay sauce and the marinated prawns. Mix the prawns with the sauce. Prawn satay is ready to serve with fried rice or plain pulao. Garnished with coriander leaves, red chillies and spring onions.

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