Prawn (Shrimp) Sate with Paw Paw Sauce (Udang Sate) Recipes

Ingredients :

700g whole fresh prawn (shrimp) tails or 24 king prawns (shrimp)

2 tbsp coriander seeds

2 tsp fennel seeds

2 shallots, or 1 small onion, finely chopped

1 piece fresh ginger, 12mm long, peeled and finely chopped

2 cloves garlic, crushed

1 piece lemon grass, 5cm long

2 tsp creamed coconut

juice of 1 lime

1 tbsp fish sauce

2 tsp chili sauce

2 tbsp light soy sauce

4 tsp sugar

1/2 tsp salt

lettuce leaves, to serve

Sauce

2 ripe paw paws or papayas

juice of 1 lime

1/2 tsp freshly ground black pepper

pinch of salt

2 tbsp freshly chopped mint

Method :

Thread the prawns (shrimp) onto 12 bamboo skewers and lay on a flat plate. Dry fry the coriander and fennel seeds, then pound smoothly in a pestle and mortar. Add the shallots or onion, ginger, garlic and lemon grass and combine. Lastly add the coconut, lime juice, fish, chili and soy sauces, sugar and salt. Spread the sauce over the prawns (shrimp) and leave in a cool place for up to 8 hours. Cook the prawns (shrimp) under a moderate grill (broiler) or over a barbecue for 6-8 minutes, turning once. Blend the paw paw, lime juice, pepper and salt. Stir in the mint and serve.

Fresh prawns (shrimp) are available frozen from reputable fish mongers. Chinese supermarkets also keep a good supply.

Serves 4 - 6

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