Barbeque Recipes

Prawn Satay

Ingredients

12 peeled raw king prawns
Marinade
1 tsp ground coriander
1 tsp ground cumin
2 tbsp light soy sauce
4 tbsp vegetable oil
1 tbsp curry powder
1 tbsp ground turmeric
125 ml/4 fl oz coconut milk
3 tbsp sugar
Peanut sauce
2 tbsp vegetable oil
3 garlic cloves, crushed
1 tbsp thai red curry paste
125 ml/4 fl oz coconut milk
225 ml/8 fl oz fish or chicken stock
1 tbsp sugar
1 tsp salt
1 tbsp lemon juice
4 tbsp finely chopped unsalted roasted peanuts
4 tbsp dried breadcrumbs
Flaked almonds to garnish

Method

1 slit the prawns down their backs and remove any blackveins. Set aside. Mix together the marinade ingredients and add the prawns. Mix well, cover and set aside for at least 8 hours or overnight.
2 to make the peanut sauce, heat the oil in a large frying pan until very hot. Add the garlic and fry until just starting to colour. Add the curry paste and mix well, cooking for a further 30 seconds. Add the coconut milk, stock, sugar, salt and lemon juice and stir well. Boil for 1-2 minutes, stirring constantly. Add the peanuts and breadcrumbs and mix together well. Transfer to a bowl and top with almonds.
3 using 4 skewers, thread 3 prawns on to each. Cook under a preheated hot grill or on the barbecue for 3-4 minutes on each side until just cooked through. Serve immediately with the peanut sauce.

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