Malaysian Prawns and Shrimp
Half 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 over the prawns when broiling.
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Malaysian Prawns and Shrimp
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Directions
- Thaw prawns and/or shrimp, if frozen. Remove and discard the heads, if desired; set aside the prawns and shrimp.
- 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.
- 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.
- 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.
- 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.
From the Test Kitchen
*
If using wood skewers, first soak them in water for 30 minutes to prevent burning while broiling.
Nutrition Facts (Malaysian Prawns and Shrimp)
- Per serving:
- 95 kcal ,
- 6 g fat
- (3 g sat. fat ,
- 70 mg chol. ,
- 163 mg sodium ,
- 2 g carb. ,
- 0 g fiber ,
- 9 g pro.