August 7th, 2008|
Malaysian Prawns and Shrimp
* Prep: 25 minutesHalf of this rich and zesty sauce serves as a dip alongside the seafood; the other half, laced with a splash of soy sauce, is basted on when broiling.
1/2 cup creamy peanut butter
1/4 cup margarine or butter
2 tablespoons lemon juice or rice vinegar
1/2 cup purchased coconut milk
Several dashes bottled hot pepper sauce
1 tablespoon soy sauce
Ti leaves (optional)
Lemon and lime wedges (optional)
2. For sauce, in a small saucepan combine peanut butter, margarine or butter, and lemon juice or vinegar. Bring just to boiling; reduce heat. Cook and stir over low heat for 2 minutes. (The mixture should be thick.) Remove from heat.
3. Gradually stir in coconut milk and bottled hot pepper sauce. Remove half of the sauce to use as a dipping sauce; set aside. Stir soy sauce into mixture in saucepan.
4. On short skewers*, loosely thread prawns or shrimp; arrange in a single layer on the unheated rack of a broiler pan. Brush soy sauce mixture onto prawns or shrimp. Cover and let stand for 30 minutes. Broil skewered prawns 3 inches from the heat for 3 to 4 minutes or until flesh turns pink, turning once.
5. Arrange skewered prawns or shrimp in a serving bowl lined with Ti leaves, if desired. Garnish with lemon and lime wedges, if desired. Stir reserved sauce; pass with seafood. Makes 24 servings.
*Note: If using wood skewers, first soak them in water for 30 minutes to prevent burning while broiling.
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