Satay Kung Recipe(Thai Recipe) |
Ingredients: Serves 4-6 |
4 teaspoons coriander seeds, lightly toasted 1 teaspoon cumin seeds, lightly toasted 2 teaspoons very finely minced fresh galangal 2 stems lemon grass, tender inner part of bottom 3 inch (8 cm) only, thinly sliced 4 teaspoons sugar 1 teaspoon salt ½ teaspoon white pepper ¼ teaspoon turmeric powder ½ cup (125 ml) coconut cream ¼ cup (60 ml) water 2 lb (1 kg) learge or medium raw prawns, peeled and de-veined, leaving head and tail intact bamboo skewers, soaked in cold water for 30 minutes 1 tablespoon vegetable oil 1 large lime or lemon, quartered |
Method: Put the coriander and cumin seeds in spice grinder and process until fine. Add galangal, lemon grass, sugar, salt, pepper, turmeric, and 1 tablespoon of the coconut cream and process to a smooth paste. Transfer the spice paste to a bowl and stir in the remaining coconut cream and water, mixing to make a smooth marinade. Add prawns and stir to coat with the marinade. Cover with plastic wrap and marinate at room temperature minimum 30 minutes, or refrigerate for up to 4 hours. Grease the grill of a barbecue or broiler with oil. Heat until very hot. Thread a prawn horizontally onto each skewer, then cook over high heat for 2 minutes. Turn and cook another 2 minutes; check to see if prawns are cooked. Serve accompanied by lime wedges. |
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