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15
Prawn Satay with Peanut Dipping Sauce
Barbecue
20 large green prawns (about 450g), peeled and de-veined
1 tablespoon vegetable oil
¼ teaspoon chilli powder
¼ teaspoon curry powder
¼ teaspoon freshly ground black pepper
1
/8 teaspoon salt
For the sauce:
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 tablespoon minced ginger
¼ cup smooth peanut butter
1 tablespoon soy sauce
¼ teaspoon freshly ground black pepper
¼ teaspoon Tabasco sauce (or more, to taste)
1 tablespoon fresh lime juice
In a small saucepan, warm the oil over medium-high heat. Add the garlic and ginger
and cook until fragrant, about 1 minute, stirring occasionally. Add ½ cup of water, fol-
lowed 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 one per skewer for hors
d’oeuvres or four per skewer for a main course. Barbecue for 1 to 3 minutes each side,
or until opaque. Serve with the peanut dipping sauce.