CHEF : Paul Watters

FROM : Belfast Ireland

30 years in the Hospitality Industry

Food Creator

Food Writer

Ingredients

2 tablespoons of cashew butter

1 tablespoons of curry powder

1 tablespoon of turmeric 

1 tablespoons of dried coriander 

1 tablespoons of dried ginger 

1 tablespoons of chilli powder

(this is the satay paste)

2 tablespoons of sweet chilli sauce 

2 tablespoons of dark soy sauce 

1/2 pint of chicken stock 

1/2 can of coconut milk 

12 large prawns 

2 onions peeled and chopped 

2 red pepper sliced 

2 green peppers sliced 

2 cloves of garlic crushed

1/2 bunch of basil 

1 red chill sliced 

Salt and pepper to taste 

Method

First off, make your paste. This serves 4, but any leftovers can be kept in the fridge. Add all the dry to a small mixing bowl, including the cashew butter. Add a little warm water to form a paste.

 Place the prawns into a medium-sized mixing bowl add 1 tablespoon of the paste to the prawns 

and allow to marinade (my tip leave for at least two hours before cooking) 

Heat a large frying pan or wok until near smoking. Add a drizzle of oil, add in the prawns 

and cook for 4 – 5 minutes, stirring regularly. 

Add in onions and peppers if you want you can also add carrot cut into strips this is also very nice to cook for 3-4 minutes add garlic mix well and cook for a further minute add in a few picked basil leaves, add stock bring to the boil and simmer for 5 minutes, add coconut milk, simmer again for a few minutes add 1 tablespoons of the paste allow to cook for a few minutes add some more picked basil and sweet chilli sauce, have a taste season if required. 

Serve with a side of your choice and sprinkle sliced chill on top for an impressive look also add a little picked coriander and enjoy