Prawn Satay With Peanut Dipping Sauce

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Prawn Satay With Peanut Dipping Sauce

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March 1, 2017

  • Yields: 4 Serves


20 Large Green Prawns (about 450 g), peeled and deveined

1 tbsp Vegetable oil

1/4 tsp Chilli Powder

1/4 tsp Curry Powder

1/4 tsp Freshly Ground Black Pepper

1/4 tsp Salt


1 tbsp 1 tablespoon vegetable oil

1 tbsp Minced Garlic

1 tbsp 1 tablespoon minced ginger

1/4 cup Smooth Peanut Butter

1/2 cup Water

1 tbsp Soy Sauce

1/4 tsp Freshly Ground Black Pepper

1/4 tsp Tabasco Sauce (or more, to taste)

1 tbsp Fresh Lime Juice Method


To make the sauce, take a small saucepan, add the oil and warm over medium high heat. Add the garlic and ginger and cook until fragrant, about 1 minute, stirring occasionally.

Add 1/2 cup of water, followed by the peanut butter, soy sauce, pepper and Tabasco 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.

Lightly brush or spray the prawns with oil. Season with the chilli powder, curry powder, pepper and salt. Thread the prawns onto skewers, either 1 per skewer for hors d’oeuvres or 4 per skewer for a main course. Barbecue for 1 to 2 minutes each side, or until opaque.

Serve with the peanut dipping sauce.