This is extremely quick and delicious, I had a new brand of satay sauce to try and I found this recipe and decided to test it out on this and I am so glad I did. This was wonderful, the satay sauce was spicier than the regular brand I buy and I loved that. I also added some fresh snow peas and bean sprouts to the recipe as I had them to use up and I was not going to serve it over rice, as we are watching our carb intake at the moment, so it made for a more complete meal for us. If you would like to read more reviews on this or see more photos please click here.

Ingredients

Note: I made extra sauce than listed as we love things saucy

2 Garlic cloves (crushed or minced)
1 Onion (peeled, quartered and segmented)
2 Teaspoons curry powder
1 Teaspoon sugar
1 Teaspoon dried mustard
2 Tablespoons satay sauce
4 Tablespoons thickened cream (heavy)
2 Teaspoons dry sherry (or Chinese rice wine)
1kg Prawns (raw, pealed and deveined, leave tails on if you wish, we don’t)
peanut oil (to stir fry)

Method

1. Mix curry powder, sugar and dried mustard in a small dish.

2. Mix sate sauce, cream and sherry in a jug.

3. Stir fry prawns in batches till just cooked (time will depend on size of prawns) put on a plate and put to one side keeping warm (cover with a lid or alfoil).

4. Add more oil if needed and sauté onions until just translucent and then add garlic, curry powder and mustard mix and fry till fragrant.

5. Return prawns and any juices to the pan and add cream, sate sauce and sherry mix and stir till warmed through.

Serve over rice.

All photos taken by me unless otherwise stated.