Malaysian Prawns and Shrimp
Recipe from Better Homes and Gardens

Half of this rich and zesty sauce serves as a dip alongside the seafood; the other half, laced with a splash of soy sauce, is basted over the prawns when broiling.


Malaysian Prawns and Shrimp

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Servings: Makes 24 servings.
Prep Time: 25 mins
Total Time: 58 mins
Related Categories: Broiled Fish, Low Calorie, Shrimp
 
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Ingredients
  • 24 
    fresh or frozen prawns and/or 3 pounds large shrimp in shells
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  • 1/2  cup
    creamy peanut butter
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  • 1/4  cup
    margarine or butter
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  • 2  tablespoons
    lemon juice or rice vinegar
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  • 1/2  cup
    purchased coconut milk
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  • Several  dashes
    bottled hot pepper sauce
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  • 1  tablespoon
    soy sauce
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  •  
    Ti leaves (optional)
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  •  
    Lemon and lime wedges (optional)
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Directions
1.
Thaw prawns and/or shrimp, if frozen. Remove and discard the heads, if desired; set aside the prawns and shrimp.
2.
For sauce, in a small saucepan combine peanut butter, margarine or butter, and lemon juice or vinegar. Bring just to boiling; reduce heat. Cook and stir over low heat for 2 minutes. (The mixture should be thick.) Remove from heat.
3.
Gradually stir in coconut milk and bottled hot pepper sauce. Remove half of the sauce to use as a dipping sauce; set aside. Stir soy sauce into mixture in saucepan.
4.
On short skewers*, loosely thread prawns or shrimp; arrange in a single layer on the unheated rack of a broiler pan. Brush soy sauce mixture onto prawns or shrimp. Cover and let stand for 30 minutes. Broil skewered prawns 3 inches from the heat for 3 to 4 minutes or until flesh turns pink, turning once.
5.
Arrange skewered prawns or shrimp in a serving bowl lined with Ti leaves, if desired. Garnish with lemon and lime wedges, if desired. Stir reserved sauce; pass with seafood. Makes 24 servings.

Note
If using wood skewers, first soak them in water for 30 minutes to prevent burning while broiling.
Nutrition information
Calories 95, Total Fat 6 g, Saturated Fat 3 g, Cholesterol 70 mg, Sodium 163 mg, Carbohydrate 2 g, Fiber 0 g, Protein 9 g. Daily Values: Vitamin A 5%, Vitamin C 5%, Calcium 1%, Iron 8%. Percent Daily Values are based on a 2,000 calorie diet
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