Corn flour-coated shrimp are deep-fried and mixed with the spicy satay sauce/peanut sauce.
Remember when I made my own satay peanut sauce a few months ago?
I made so much that I still have a small bottle of it resting in a dark corner of the fridge, silently and regretfully. When I went to clean out my fridge the other day, I almost forgot about it.
If you don’t use the satay peanut sauce within a few days, the oil and the crushed peanuts will go bad and start to smell moldy. As a result, I devised a simple recipe for fried shrimp with satay peanut sauce, sometimes known as satay prawns.
Deep-fried some medium-sized shrimps with their heads and shells still attached (because that’s how we eat them in Malaysia, but feel free to remove the head if you prefer), then lightly tossed them in the wok with the spicy peanut sauce.
That’s all there is to it. It’s as simple as that! Crushed bird’s eye chilies can be used for an extra kick if desired…
Get some satay from your favorite satay stand, then ask for extra peanut sauce to make this dish at home. No recipe can compete with the satay peanut sauce served on Malaysian street corners.
Each serving of this recipe contains only 88 calories.
- 200 kg of head & shell-on medium size shrimps
- 3 tablespoons of peanut sauce
- 1 finely chopped garlic
- 3-5 bird’s eye chilies
- corn starch
- Deep-fried the shrimps until they are golden brown and cooked through.
- Remove the dishes from the sink and place them on a plate with paper towels to absorb any liquid (to absorb the excess oil).
- Garlic should be lightly browned in a hot pan. Several times whisk in the satay peanut sauce. The fried shrimp should be tossed in with the satay peanut sauce before blending it all together. Prepare and serve the food right away.