Culinary Columnist and Executive Chef, Paul Watters adds a final delectable dish to conclude Ravish’s Winter Recipe Collection…
Today we have a Fresh Prawn and Crunchy Cashew Satay with a Ripped Basil Salad.
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
Start by preparing your paste. This recipe serves 4, but any leftovers can be stored in the fridge. In a small mixing bowl, combine all the dry ingredients along with the cashew butter. Gradually add a bit of warm water to create a smooth paste.
Next, place the prawns in a medium-sized bowl and add 1 tablespoon of the paste. Let the prawns marinate for at least two hours (the longer, the better).
Heat a large frying pan or wok over high heat until almost smoking. Drizzle in some oil, then add the prawns and cook for 4-5 minutes, stirring occasionally.
If desired, add sliced onions, bell peppers, and carrot strips for extra flavor. Cook for 3-4 minutes, then add the garlic and stir well. Continue to cook for another minute. Add a few fresh basil leaves, pour in the stock, bring it to a boil, and let it simmer for 5 minutes.
Next, add the coconut milk, simmer for another few minutes, then stir in 1 tablespoon of the paste. Let it cook for a few more minutes. Add more fresh basil leaves and a drizzle of sweet chili sauce. Taste and season as needed.
Serve with your choice of side, and for a beautiful presentation, sprinkle sliced chili and fresh coriander on top. Enjoy!
About Paul Watters
“I grew up in Belfast, Northern Ireland and have spent 30 years working within the hospitality industry. Cooking has always been my biggest passion, having discovered the love of food and cooking at just 16, there was no other career path for me.”
“I have been incredibly fortunate to have worked in many upscale kitchens including the Savoy in London and Sydney Opera House in Australia. Over the years it has been a pleasure to have had the opportunity to gain irreplaceable knowledge and precious experience whilst travelling the world, discovering different cultures and meeting some colourful culinary characters along the way.”
