Satay Prawns are a quick and easy dinner recipe perfect any night of the week. With succulent, juicy prawns and a spicy homemade satay sauce you are onto a good thing. Satay king prawns take 20 minutes to make and can be paired with rice for a simple and convenient minimal effort maximum yum meal.
🤍 Recipe Highlights
I have summarised everything that you will come to know and love (LOVE ❤) about the satay prawns recipe in the points below:
- Simple ingredients: everything that you need to make this satay prawns recipe can be sought from your local grocery store. They are each year round ingredients that are easy to get your hands on and some are pantry staples.
- Homemade takeout: it looks like takeout, it tastes like takeout but you haven't had to wait for it to be delivered. Comfort food from the convenience of the couch.
- Easy recipe: the most effort needed for the recipe is to prepare the prawns. Once that it is done, we take simple steps and bring the whole thing together. All up you are looking at 20 minutes of your time.
- Flavor packed: from the start of the sauce making process we know we are onto a good thing when we add a ton of peanut butter to the pan. From there things keep going up and up 😉👌!
- Versatile protein: we all love a Roast Chicken, a little Beef especially on weekends, Lamb from time to time, Tofu and Pork when the opportunity arises. Prawns on the other hand offer us an alternative protein that sees us switching it up every now and then.
The photo below is to show you everything you need to make the prawn satay recipe. Please refer to the printable recipe card for specific ingredient measurements as well as detailed instructions.
As you can see the recipe calls for:
- Salt and pepper: we use salt and a little bit of black pepper in the satay sauce for seasoning.
- Soy sauce: salty and slick. This adds a little umami flavor to the sauce.
- Worcestershire sauce: known for bringing a little oomph to dishes. Not typical in satay sauces, but you will understand why I use it when you taste it 😉👍.
- Lime juice: freshly squeezed lime juice or bottled lime juice for convenience is totally fine.
- Red chilli: the long red chilli are rather mild in flavor. They offer a few pops of colour and texture to the sauce.
- Coconut cream: the coconut cream brings a creamy delicious texture to the satay sauce.
- Peanut butter: arguably the star of the satay sauce and key ingredient needed to make it.
- Prawns (shrimp): we want to use fresh prawns that we peel and devine ourselves. This is because they taste fantastic. They also have a lot more flavor than rubbery wet peeled frozen prawns.
Tasty Tip: I like to provide you with a number of substitutions and variations giving you an array of options when making the recipe. If in doubt of any of the above ingredients, or wanting alternatives, read this section (further below) before jumping into the instructions on how to make the recipe which are coming next 😉👌.
Here are the step by step instructions to make the recipe. We start by preparing the prawns.
- Peel and devein the prawns (Photo 1)
- Start the sauce with the peanut butter (Photo 2)
- Add the coconut cream (Photo 3)
- Then add the red chilli (Photo 4)
👩🍳 How to Make Satay Prawns
To make the satay prawn recipe start by preparing the prawns. To do this use a chopping board and clean hands and twist the heads off the prawns. Then peel the shell leaving the last section and tail intact.
Once done use a small knife to cut along the backbone of the prawns and remove and discard the digestive tract. Then repeat this process for all of the prawns.
Next start to make the satay sauce. To do so place a large saute pan or frying pan onto the stove and turn the heat to high. Combine peanut butter, coconut cream and red chilli's as you see in the photos above.
- Add the lime juice (Photo 5)
- Then add the soy sauce (Photo 6)
- Add the worcestershire sauce (Photo 7)
- Add salt and pepper (Photo 8)
Then add the lime juice, soy sauce, worcestershire sauce, salt and pepper as you see me doing in the photos above.
- Stir till the sauce is consistently combined (Photo)
Use a wooden spoon to stir as the peanut butter melts and mixes in with the other sauce ingredients. Keep going until there is a consistency about the sauce and it begins to thicken.
- Add the prawns and cook (Photo 10)
Once the sauce thickens add the prawns and stir to gently cover them with sauce. Keep stirring as they cook which will take 6 to 8 minutes.
Watch for their change in colour to bright orange and no clear or opaque pink flesh.
Once they are cooked, you can turn the stove off and get ready to serve your satay prawns 😉👍.
🍽 Serving Suggestions
When it comes to serving the prawns, the simplest and most easy way to do that is to cook or reheat store bought rice. For a more detailed rice combination you might like to pair them with the Basmati Fried Rice.
For a white wine pairing try a chilled glass of pinot gris, a rose or for a red a smooth pinot noir will do the trick 😁👌.
Your unlikely to need or want a side, salad or potatoes as it is a meal in one when you pop some lime wedges, coriander leaves and peanuts on the plate to garnish and decorate.
👍 How to Guide
How to Store
Store leftover satay prawns in a sealed airtight container. They can be kept for 2-3 days and need to be reheated before being consumed.
How to Freeze
This dish is best cooked and consumed or cooked and the leftovers reheated and eaten. It is not recommended to freeze.
You can however, as a means to be organised purchase the raw prawns and freeze those, then remove from the freezer and thaw them when you are ready to make the recipe.
How to Reheat
Add the prawns to a bowl with a layer of cling wrap on top. Then reheat in the microwave on high for 2 - 3 minutes until warmed through.
😉 Substitutions and Variations
Here are my sub ins and outs that you might be thinking about as you read the post and I will tell you if I think they will work or why they won't:
- If you want to omit the soy sauce from the recipe you can add an extra tablespoon of worcestershire sauce or tablespoon fish sauce in its place.
- Of you can use kecap manis (sweet soy sauce) in place of the soy sauce and Worcestershire (2 tablespoon total).
- For a little more heat in the spicy peanut sauce you can use the smaller hot red chilli's if you wish too (x2).
- You can use rice noodles in place of the rice for serving if you wish too.
- Or you can garnish with sliced spring onions in place of the coriander if you would like to.
💡 Tasty Tips
Here are my top tips and tricks that I want to share with you so that you master the recipe from the get go:
- I like to leave the tails on the prawns when I make this recipe, however, if you want to remove them you can.
- Peeling and deveining the prawns will take the most of your time, but it is well worth your efforts.
- If you love cooking with this seafood, you might like to also try the Prawn Chorizo Risotto, Prawn Pesto Pasta, Prawn Chorizo Skewers, Prawn Fettuccine, Shrimp Yaki Udon, Shrimp Yakisoba or the Coconut Prawns 😁👌.
🤓 Frequently Asked Questions
What is satay sauce made of?
Satay sauce is made from a combination of peanut butter, coconut cream, soy sauce, lime juice and chilli. Then there are variations that include Worcestershire sauce, kecap manis, oyster sauce and garlic.
What is a substitute for soy sauce in satay?
You can use Worcestershire sauce or kecap manis as a substitute for soy sauce when making satay sauce.
What can I use if I don't have Worcestershire sauce?
Fish sauce is a good alternative for Worcestershire sauce in Asian recipes (Thai and Vietnamese) or balsamic vinegar if making Western recipes such as ribs.
😍 More Easy Dinner Recipes
I like to give you an array of options so that you have plenty of choices when it comes to making dinner each night. Here are some which offer diversity through proteins, cook times and cooking methods.
- Thai Minced Pork
- Chicken Pesto Linguine
- Chorizo Pasta Bake
- Chicken Ribs
- Mince Pasta Bake
- Air Fryer Tortilla Pizza
- Salmon Linguine
- Honey Mustard Sausages
- Spinach and Feta Pizza
- Baked Ziti With Meatballs
- 500 grams/16 oz prawns Note 1
- 1 cup crunchy peanut butter Note 2
- 400 ml/14 oz can coconut cream
- 1 red chilli finely sliced, Note 3
- 2 tablespoon lime juice Note 4
- 1 tablespoon soy sauce Note 5
- 1 tablespoon Worcestershire sauce Note 6
- ¼ teaspoon salt
- ½ teaspoon black pepper
- lime wedges
- corinander (cilantro)
- crushed peanuts
- Prawns: use a chopping board and clean hands to prepare the prawns. To do so, start by twisting the heads off the prawns and then peeling the shell, leaving the final section and tail intact. Once done use a small knife to cut along the back of the prawns and remove the digestive tract. Then repeat these steps for each prawn.
- Satay sauce: to make the satay sauce place a large frying pan onto the stove top and turn the heat to high. Add the peanut butter, coconut cream, lime juice, soy sauce, Worcestershire sauce, sliced red chilli, salt and pepper. As these melt, use a wooden spoon to stir until the sauce is consistently combined.
- Combine: once the satay sauce has a consistent texture add the prepared prawns to the pan and gently fold them in to coat them in the sauce. Cook the prawns in the satay sauce, using a wooden spoon to move them about the pan as they cook. It will take 6-8 minutes for them to be done.
- To serve: portion the cooked satay prawns into bowls with rice, lime wedges, coriander and a sprinkling of crushed peanuts on top.
- Note 1 - Prawns: we want to use fresh prawns that we peel and devein ourselves. The taste is so much better than frozen peeled prawns.
- Note 2 - Peanut butter: you can use crunchy or smooth peanut butter.
- Note 3 - Red chilli: the long red chilli's are rather mild in flavor. For a hotter chilli, you can use 2 of the small red (hot) chilli's.
- Note 4 - Lime juice: store bought bottled lime juice is totally fine to use (and convenient). Or you can juice a lime and measure the 2 tablespoons.
- Note 5 - Soy sauce: or you can use 1 tablespoon of fish sauce as an alternative.
- Note 6 - Worcestershire sauce: or you can use kecap manis as a substitute.
- Serving size: if you love prawns and are hearty eaters, you can split this dish between 2 instead of 4. This depends on how hungry you are and how many prawns you want per person.