Prawn satay

Prawn satay

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
3 tablespoons lemon juice
125ml thick coconut milk
1/2 teaspoon sambal ulek
1/2 teaspoon dried shrimp paste
1 tablespoon dark soy sauce
1 teaspoon dark brown sugar
1 lemon, finely zested
2 garlic cloves, crushed with ½ teaspoon salt
750g raw prawns, shelled and de‑veined
oil

Method

  1. Combine lemon juice, coconut milk, sambal ulek, shrimp paste, soy sauce, brown sugar, lemon zest and garlic in a glass or earthenware bowl. Stir until sugar dissolves. Add prawns and stir. Cover and marinate for 2–3 hours in the refrigerator.
  2. Drain prawns, reserving marinade. Thread prawns on bamboo skewers (previously soaked in water to prevent burning), allowing 3–4 prawns per skewer. Brush with oil and grill over hot coals for about 5 minutes or under a preheated grill until prawns are lightly browned.
  3. Simmer reserved marinade for 1 minute, stirring constantly, and add more coconut milk or soy sauce to taste if necessary. Serve separately as a sauce.

Note

  • Sambal ulek and trasi are available from health food shops and Asian delicatessens.
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