Prawn skewers with coconut satay dipping sauce
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4 (2 skewers per serve)
Time to make:
$1.30 per serve
(at time of publication)
Full ingredients list:
16 large bamboo skewers, soaked in water
16 large green prawns, peeled, tails intact
2 garlic cloves, crushed
2 tablespoons finely chopped chives, plus extra, to garnish
1 tablespoon olive oil
Coconut satay dipping sauce
2 tablespoons tahini
3 tablespoons no-added-salt crunchy peanut butter
2 teaspoons fish sauce
juice of 1 lime
2 teaspoons kecap manis
1/2 cup light coconut cream
Nutritional information (per serve)
Instructions and steps:
Step 1Combine prawns, garlic, chives and oil in a large bowl. Season and mix well. Thread the prawns lengthways along the soaked skewers, tail end first.
Step 2Preheat a barbecue hotplate or chargrill pan and spray with olive oil. Cook the prawns over medium-high heat for 2–3 minutes each side, or until golden and just cooked through.
Step 3Meanwhile, make the coconut sauce: Combine all ingredients in a small pan. Stir over low heat until warmed through and mixture is smooth. Add 2–3 tablespoons of water to thin the sauce, if necessary.
Step 4Transfer prawns to serving platter. Garnish with extra chives and serve with the coconut satay dipping sauce.
About this recipe
First published: April 2018