Title: Sate Prawns
Categories: Appetizer Seafood
Yield: 4 Servings
| 1 | kg | Green prawns or any other |
| 3 | ts | Oil |
| 1/4 | ts | (for marinade) 5 spice powd. |
| 2 | tb | ( " ) sate sauce |
| 1/2 | ts | ( " ) curry powder |
| 1/2 | ts | Sugar |
| 1 | ts | Dry sherry |
| 3 | | Medium onions |
| 1 | ts | Water |
| 1/4 | ts | ( " ) chilli powder |
| 1 | | Pinch of salt |
| 1 | ts | Cornstarch |
| 1 | ts | Soy sauce |
1. shell prawns with sharp knife. Using sharp point of knife, cut each
prawn down the back and remove black vein. With the knife, make a deep
slit down the back of the prawn (not your finger), take care not to cut
right through. Combine marinade ingredients in bowl (all with marinade
sign plus the last 3 items in ingredients. Add prawns,mix well and let
stand for 2 hours. 2. peel onions, cut in half, then cut each half in
wedges. 3. Heat oil in large pan or wok, add onions, saute until
transparent, approx 2 minutes. 4. Add prawns and marinade to wok and saute
until prawns turn light pink or in other works,cooked. That should take 3
minutes or a bit longer. Add water and mix well. Arrange lettuce around the
edge of the plate. Spoon prawns on the lettuce. To serve intraditional
style, place a small metal bowl containing brandy. Light the Brandy and
pick up a prawn with chopsticks or any other non flamable material and hold
the prawn over the flame to heat and add flavor to the prawns (also to
barbeque it in a sense).