Chilli Prawn Kebabs with Satay Sauce
Peanut butter, coconut milk, garlic and chilli make these grilled prawns a feast.
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Loading... Ingredients
24 Large prawns, shells removed and deveined
15ml (1 tbsp) Olive oil
5ml (1 tbsp) Chilli flakes
½ tsp Ground black pepper
¼ tsp Salt
10ml (2 tbsp) Fresh lemon juice
500 ml (2 cups) Cooked Spekko India Gate Classic Basmati Rice
Chopped fresh coriander
Satay sauce
5ml (1 tbsp) Peanut oil
15ml (1 tbsp) Crushed garlic
15ml (1 tbsp) Crushed ginger
15ml (1 tbsp) Lemon juice or 1 stalk lemon grass, finely chopped
5ml (1 tsp) Red curry paste
5ml (1 tbsp) Soy sauce
5ml (1 tbsp) Brown sugar
250ml (1 cup) Coconut milk
60ml (4 tbsp) Peanut butter
¼ tsp Ground black pepper
45ml (3 tbsp) Water
Method
1.First prepare the satay sauce: Heat peanut oil in a saucepan. Add garlic, ginger and lemon grass and sauté until fragrant (do not brown).
2.Stir in red curry paste and heat for another 30 seconds. Add remaining ingredients and simmer until liquid reduces by 1/3. Remove from heat.
3.Before serving reheat the mixture, add water and lemon juice (if not using lemon grass).
4.Whisk well to achieve a creamy consistency.
5.Brush prawns with olive oil and sprinkle with chilli flakes, pepper and salt.
6.Toss to incorporate all ingredients, add lemon juice. Cover and set aside for not longer than 5 minutes.
7.Thread prawns onto a wooden skewer and grill for 1-2 minutes on each side until cooked.
8.Place Prawn skewers on a bed on Spekko India Gate Classic Basmati Rice
9.Drizzle with satay sauce and garnish with fresh chopped coriander.