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Santa Barbara Spot Prawn Martini With Thai Spices Recipe - Cooking Index

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Santa Barbara Spot Prawn Martini With Thai Spices

Substitute regular shrimp if Santa Barbara spot prawns are unavailable. Look for the ingredients at Asian markets.

Type: Fish, Shellfish
Serves: 4 people

Recipe Ingredients

  Peanut Pesto Dipping Sauce
2 tablespoons 30mlThai red curry paste
1/2 cup 118mlCoconut milk
3 tablespoons 45mlPalm sugar
  = (or brown sugar)
2 tablespoons 30mlLime juice
1 tablespoon 15mlNam pla (Thai fish sauce)
1/2 cup 118mlCreamy peanut butter
1/2 cup 118mlBoiling water
1/2 teaspoon 2.5mlSalt
1 teaspoon 5mlThai yellow curry paste
1/4 cup 23g / 0.8ozMinced garlic - plus
1 teaspoon 5mlMinced garlic - divided
1/4 cup 59mlLime juice
1/4 cup 59mlNam pla (Thai fish sauce)
2 tablespoons 30mlSugar
1/4 cup 15g / 0.5ozSeeded diced tomatoes
1/4 cup 15g / 0.5ozSliced red onion
1/2 cup 118mlSliced red bell pepper
1/2 cup 8g / 0.3ozChopped cilantro
1/4 cup 36g / 1.3ozChopped mint
1/4 cup 40g / 1.4ozBean sprouts
1/4 cup 27g / 1ozThinly-sliced carrots
1/2 cup 118mlThinly-sliced snow peas
1/4 cup 59mlSliced jalapeño - seeded
1/4 cup 59mlSliced cabbage
1/4 cup 59mlThinly-sliced green papaya - (optional)
48   Shrimp (medium)
1 teaspoon 5mlCurry powder
1 tablespoon 15mlMinced garlic
1/2 teaspoon 2.5mlSalt
1/4 teaspoon 1.3mlBlack pepper
  Salad With Dressing - (listed above)
1/4 cup 36g / 1.3ozChopped peanuts
4   Cilantro sprigs
4   Cherry tomatoes - halved
4   Lime wedges
  Peanut Pesto Dipping Sauce - (listed above)

Recipe Instructions

Peanut Pesto Dipping Sauce: Place the curry paste, coconut milk, sugar, lime juice and fish sauce in a saucepan and heat over medium heat 4 to 5 minutes. Add the peanut butter and stir frequently. Add the boiling water and salt and simmer until smooth, 2 to 3 minutes, adding more water if needed. May be made 1 day ahead. (Makes 1 1/4 cups dipping sauce)

Thai Salad With Mint-Garlic Dressing: Place the curry paste, 1 teaspoon garlic, lime juice, nam pla and sugar in a blender and process 1 to 2 minutes. Set aside. (Makes about two-thirds cup dressing)

In a large bowl, mix the tomatoes, onion, bell pepper, the remaining one-fourth cup garlic, cilantro, mint, bean sprouts, carrots, snow peas, jalapeño, cabbage and papaya. Toss with the dressing.

Assembly: Soak 16 (8-inch) bamboo skewers in water for 8 to 10 minutes. Meanwhile, peel and devein the shrimp, leaving the tails on. Place the peeled shrimp in a bowl and season with the curry powder, garlic, salt and pepper.

Grill or fry the shrimp. If frying, work in batches and cook in 1 tablespoon oil mixed with 2 to 3 tablespoons peanut pesto until pink and firm, about 2 to 3 minutes per side. Place on skewers after cooking. If grilling, thread 3 shrimp onto each skewer and grill until pink and firm, about 2 to 3 minutes per side.

To serve, divide the dressed salad among 4 large martini glasses. Arrange 3 skewers in a triangle on top of each glass; place the fourth skewer upright in the center of the glass. Garnish with chopped peanuts, cilantro sprigs and halved cherry tomatoes. Serve with lime wedges and the Peanut Pesto Dipping Sauce.

This recipe yields 4 servings.

Each serving: 540 calories; 31 grams protein; 37 grams carbohydrates; 6 grams fiber; 33 grams fat; 10 grams saturated fat; 128 mg. cholesterol; 2,613 mg. sodium.

The Los Angeles Times, 04-28-2004


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