Prawn Satay with Peanut Dipping Sauce

Ingredients Instructions

20 large green prawns (about 450 g), peeled and deveined 1 tablespoons vegetable oil 1/4 teaspoons chilli powder 1/4 teaspoons curry powder 1/4 teaspoons salt 1/4 teaspoons freshly ground black pepper

Sauce

1 tablespoons vegetable oil 1 tablespoons minced garlic 1 tablespoons minced ginger 1/2 cups water 1/4 cups smooth peanut butter 1 tablespoons soy sauce 1/4 teaspoons freshly ground black pepper 1/4 teaspoons tabasco sauce (or more, to taste) 1 tablespoons fresh lime juice

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1. In a small saucepan over medium-high heat on the stove top, warm the oil, and then add the garlic and ginger; cook until fragrant, about 1 minute, stirring frequently. Add ½ cup water, followed by the peanut butter, soy sauce, pepper, and hot 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.
2. Prepare the barbecue for direct cooking over high heat (250°C to 290°C).
3. Lightly brush or spray the prawns with oil. Season with the chilli powder, curry powder, salt, and pepper. Thread the prawns onto skewers, either 1 per skewer for hors d’oeuvres or 4 per skewer for a main course.
4. Brush the cooking grill clean. Grill the prawns over direct high heat, with the lid closed, for 1 to 2 minutes on each side or until opaque. Remove from the grill and serve with the peanut dipping sauce.