Satay Prawns Recipe

Preparation time of 30 minutes including marinating and 20 minutes for total cooking time. This recipe makes 6 skewers.

Satay prawns often refers to grilled or barbecued prawns served on skewers together with satay sauce as a dipping. The prawns are often marinated and can often be replaced with chicken, lamb, beef or others. The satay sauce is often made from peanut butter, coconut milk and curry paste.

Ingredients

12 raw king prawns
1 clove garlic (crushed)
1/3 cup smooth peanut butter
1 onion, grated
1 tablespoon fish sauce

½ teaspoon chili flakes

1 teaspoon ground turmeric

5 fresh coriander roots (finely chopped)

2/3 cup coconut milk

Satay Sauce

2 teaspoon oil

1 teaspoon red curry paste

1 stem lemon grass (white part only) finely chopped

2 teaspoons tamarind puree

1 cup coconut milk

¼ cup smooth peanut butter

2 teaspoons sugar

2 teaspoons roasted unsalted peanuts, finely chopped

Method

1. Soak six 20 cm long bamboo skewers in water for several hours to prevent them from burning. Peel the prawns, leaving tails intact; devein.

2. Using a mortar and pestle or blender, make marinade by blending the garlic, peanut butter, onion, fish sauce, chili flakes, turmeric, coriander roots and about 2 tablespoons of the coconut milk until smooth. Stir in the remaining coconut milk.

3. Coat the prawns in the marinade, keeping the tails out if possible. Cover the refrigerate for at least two hours. Thread 2 prawns onto each skewer. Reserve remaining marinade for Satay Sauce, leaving a little to brush over prawns during cooking.

4. To make Satay Sauce recipe. Heat oil in a small pan. Add the curry paste, lemon grass and tamarind, and cook over a high heat for 1 minute or until aromatic. Add the coconut milk, peanut butter and sugar, bring to boil, reduce heat and simmer, uncovered for 2 minutes. Stir in reserved marinade and cook for 2 minutes until well combined and thickened. Serve sprinkled with peanuts.

5. Grill or barbecue prawns until cooked through, turning once during cooking and brushing with marinade. Serve immediately with Satay Sauce.

Note

Thickness of Satay Sauce will depend on the peanut butter. If too thick, thin it with a little water. On standing, oil will rise to the surface.