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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  • Makes: 24 servings
  • Prep: 25 mins
  • Marinate: 30 mins
  • Broil: 3 mins

Malaysian Prawns and Shrimp

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Directions

  1. Thaw prawns and/or shrimp, if frozen. Remove and discard the heads, if desired; set aside the prawns and shrimp.
  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.

From the Test Kitchen

*

If using wood skewers, first soak them in water for 30 minutes to prevent burning while broiling.

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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.
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