Recipes

Prawn satay with pickled cucumber

When the prawns are added they should be poached gently for two to three minutes, depending on their size.

Paul Flynn's face
Paul Flynn
Sat Feb 5 2022 - 05:55
Serves: 2
Course: Starter
Cooking Time: 0 hr 30 mins
Ingredients
  • 1 tin full fat coconut milk
  • 2 heaped tbsp crunchy peanut butter
  • 1 medium red chilli, deseeded and roughly sliced
  • 2 tbsp dark soy sauce
  • 1 tbsp fish sauce
  • Juice of 1 lime
  • 1 tsp golden brown sugar
  • 200g raw, shelled large prawns
  • 2 tbsp rice wine vinegar (or 1 tbsp white wine vinegar)
  • 2tbsp water
  • 1 tbsp caster sugar
  • Half a cucumber, peeled into strips
  1. Put the coconut milk into a saucepan, add the peanut butter and the chilli then reduce by one-third over a low heat.
  2. Add the soy sauce, fish sauce, lime and sugar then blend lightly with a stick blender. (You can make this ahead of time).
  3. Return to the heat, then add the prawns and poach gently for two to three minutes, depending on their size.
  4. Meanwhile, bring the vinegar, water and sugar up to the boil and immediately remove from the heat.
  5. Allow this to cool and then add the cucumber. This also can be done ahead of time and kept in the fridge.
  6. Serve the satay with some basmati rice and the cucumber on the side.
Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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