Prawn Satay with Peanut Dipping Sauce

Category, CuisineDifficultyBeginner
Yields1 Serving
Prep Time15 minsCook Time4 minsTotal Time19 mins
 20 l large green prawns (about 450 g), peeled and deveined
 1 tbsp tablespoon vegetable oil
 ¼ tsp teaspoon chilli powder
 ¼ tsp teaspoon curry powder
 ¼ tsp teaspoon salt
 ¼ tsp teaspoon freshly ground black pepper
SAUCE
 1 tbsp tablespoon vegetable oil
 1 tbsp tablespoon minced garlic
 1 tbsp tablespoon minced ginger
 ½ cup cup water
 1 cup cup smooth peanut butter
 1 tbsp tablespoon soy sauce
 ¼ tsp teaspoon freshly ground black pepper
 ¼ tsp teaspoon tabasco sauce (or more, to taste)
 1 tbsp tablespoon fresh lime juice
1

In a small saucepan over medium-high heat on the stove top, warm the oil, and then add the garlic and ginger; cook until fragrant, about 1 minute, stirring frequently. Add ½ cup water, followed by the peanut butter, soy sauce, pepper, and hot sauce. Whisk until smooth. When the sauce comes to a simmer, remove it from the heat. Just before serving, reheat the sauce over medium heat and add the lime juice and 2 to 3 tablespoons of water, whisking vigorously to achieve a smooth consistency.

2

Prepare the barbecue for direct cooking over high heat (250°C to 290°C).

3

Lightly brush or spray the prawns with oil. Season with the chilli powder, curry powder, salt, and pepper. Thread the prawns onto skewers, either 1 per skewer for hors d’oeuvres or 4 per skewer for a main course.

4

Brush the cooking grill clean. Grill the prawns over direct high heat, with the lid closed, for 1 to 2 minutes on each side or until opaque. Remove from the grill and serve with the peanut dipping sauce.

Ingredients

 20 l large green prawns (about 450 g), peeled and deveined
 1 tbsp tablespoon vegetable oil
 ¼ tsp teaspoon chilli powder
 ¼ tsp teaspoon curry powder
 ¼ tsp teaspoon salt
 ¼ tsp teaspoon freshly ground black pepper
SAUCE
 1 tbsp tablespoon vegetable oil
 1 tbsp tablespoon minced garlic
 1 tbsp tablespoon minced ginger
 ½ cup cup water
 1 cup cup smooth peanut butter
 1 tbsp tablespoon soy sauce
 ¼ tsp teaspoon freshly ground black pepper
 ¼ tsp teaspoon tabasco sauce (or more, to taste)
 1 tbsp tablespoon fresh lime juice

Directions

1

In a small saucepan over medium-high heat on the stove top, warm the oil, and then add the garlic and ginger; cook until fragrant, about 1 minute, stirring frequently. Add ½ cup water, followed by the peanut butter, soy sauce, pepper, and hot sauce. Whisk until smooth. When the sauce comes to a simmer, remove it from the heat. Just before serving, reheat the sauce over medium heat and add the lime juice and 2 to 3 tablespoons of water, whisking vigorously to achieve a smooth consistency.

2

Prepare the barbecue for direct cooking over high heat (250°C to 290°C).

3

Lightly brush or spray the prawns with oil. Season with the chilli powder, curry powder, salt, and pepper. Thread the prawns onto skewers, either 1 per skewer for hors d’oeuvres or 4 per skewer for a main course.

4

Brush the cooking grill clean. Grill the prawns over direct high heat, with the lid closed, for 1 to 2 minutes on each side or until opaque. Remove from the grill and serve with the peanut dipping sauce.

Prawn Satay with Peanut Dipping Sauce
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