GRILLED PRAWNS WITH PEANUT SAUCE NOODLES
Peanut sauce is often used as a dipping condiment for spring rolls and satay; this nutty, sweet, hot sauce is also used to dress salads and noodles.
=To prepare Thai Peanut Sauce:
1 cup dry roasted unsalted peanuts
1/3 cup water
2 cloves garlic
1/2 tsp dark soy sauce
2 tsp sesame oil
1 to 2 Tbsp brown sugar, to taste
2 to 2.5 Tbsp fish sauce – (for vegetarians version substitute 2.5 to 3 Tbsp regular soy sauce)
1/2 tsp tamarind paste OR 2 Tbsp lime juice
1/2 tsp cayenne pepper, OR 1 tsp Sriracha sauce (adjust to taste)
1/3 cup coconut milk.
-Place all ingredients in a food processor. Process until sauce is smooth. If you prefer a thinner peanut sauce, add a little more coconut milk. Store tightly covered in the refrigerator for up to two weeks.
=To prepare Chili Lime Grilled Shrimp with Peanut Sauce Noodle:
500g raw prawns,
peanut sauce
carrot, cut into matchstick pieces
jalapeno, slivered
mung bean sprouts
spring onions, thinly sliced
rice noodles
chili powder
fresh coriander, rough chopped
fresh lime
–Cooks Note: To successfully make this type of dish you must have all your ingredients prepared and ready to cook. Bring a pot of water to a boil while you grill the shrimp to cook the noodles in at the last-minute. Thai food requires short and quick cooking time.
-To make my dish I start by skewering 500g of raw peeled and deveined prawns. (Soak wooden skewers in water for about an hour before using). Spritz the prawns with cooking spray and dust with chili powder. Grill prawns paying close attention not to over cook.Prawns are done with they turn an opaque white color. (prawn on the grill are like luggage at the airport, do not leave unattended) Squeeze fresh lime on the prawns and tent with foil to rest.
-Drop your rice noodles in the pan of boiling water you have ready and waiting. (rice noodles take only about 6 – 8 minutes to cook) While the noodles cook, heat your wok or a large pan to a medium high heat. Add 1 teaspoon of sesame oil and stir fry the carrot and jalapeno for one minute. Turn off heat. Add 3 tablespoons of peanut sauce stirring to warm (the residual heat from the pan will warm the sauce) Drain the rice noodles and add to your wok. Toss with the peanut sauce to coat. Thin with a bit of coconut milk if necessary. Add half of the onion and toss again.
-Using tongs place a bed of the peanut sauce covered noodles on a plate or in a bowl. Top with fresh onion, bean sprouts,carrots, peppers, coriander, prawn, and a squeeze of fresh lime.
-There is no real right or wrong way to make this type of dish, just do not over cook your ingredients! You can omit items you do not like and add others you do. Remember the prep work for this meal is the majority of the effort. Light and fresh with an amazing combination of flavors, this quick and easy meal just might become a favorite in your home too.
Recipe (adapted by Amanda Conradie) and photo: Amanda Conradie
