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Chili Prawn Sate    HT  MC  Indonesian  20mins plus marinating


Indonesian Name: Sate Udang


Serves 4   Hot  Seafood  Vegetables  Spices   Main Course   Gluten Wheat Dairy Free Indonesia  South East Asia  Asian


NB: If serving as part of a traditional Indonesian meal, i.e. a rice/noodle dish plus 2-3 other dishes, reduce the quantity of prawns to 12




For the Spice paste

3 large Red Chillies, deseeded and chopped

2 Garlic Cloves, chopped

1 Onion, chopped 

Tomato, chopped

2.5cm/1-inch Fresh Ginger Root, peeled and chopped

1 teasp Ground Turmeric

1 teasp Ground Coriander

1 teasp Ground Lemon Grass

Other Ingredients

1 tbsp Vegetable Oil

20 large Raw Prawns, peeled but with tails intact



1.  Place the spice paste ingredients  in a food processor and process until smooth. 

2. Heat 1 tablespoon of the oil in a small pan, add the spice paste and fry for 2 minutes, stirring.  Remove from the heat and set aside to cool.

3. Place the prawns and seafood spice paste in a mixing bowl, mix well, cover and refrigerate for at least 4 hours.


4. Preheat the grill to very hot. Spear the prawns onto skewers and grill for 5-8 minutes, turning frequently and basting with any remaining marinade, until pink and cooked through. Serve hot with a sate sauce.




 More Indonesian Recipes  |  More Fish  Recipes  |  General Fish Prep & Cooking Times   |   Types of Fish


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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

Information about individual types of fish


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