Name: Prawn satay
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 80 ml (1/3 cup) tamari; 80 ml (1/3 cup) melted coconut oil; 15 gm ginger, finely grated; 4 garlic cloves, crushed; 1 tbsp roasted red chilli flakes; 1 tsp ground cumin; 16 uncooked king prawns, in the shell; Satay sauce; 140 gm (1 cup) cashew nuts, plus extra, coarsely chopped, to serve; 125 gm (½ cup) almond butter (see note); 2 tbsp finely grated ginger; 1 small red chilli, seeds removed, coarsely chopped; 2 tbsp tamari; 1 tbsp toasted sesame oil; 1 tbsp maple syrup

Prawn satay

Australian Gourmet Traveller recipe for prawn satay by Pete Evans.

Serves 4

Prep

20M

Cook

10M

Total

30M

Ingredients

80 ml (1/3 cup) tamari

80 ml (1/3 cup) melted coconut oil

15 gm ginger, finely grated

4 garlic cloves, crushed

1 tbsp roasted red chilli flakes

1 tsp ground cumin

16 uncooked king prawns, in the shell

Satay sauce

140 gm (1 cup) cashew nuts, plus extra, coarsely chopped, to serve

125 gm (½ cup) almond butter (see note)

2 tbsp finely grated ginger

1 small red chilli, seeds removed, coarsely chopped

2 tbsp tamari

1 tbsp toasted sesame oil

1 tbsp maple syrup

Method

Main

1.For satay sauce, process cashew nuts in a food processor until finely ground, then add almond butter, ginger and fresh chilli, and process to a coarse paste. Add tamari, sesame oil and maple syrup, blend well, then, with the motor running, slowly add 60ml water and process until smooth. Add a little more water if you prefer a thinner sauce. Set aside in a bowl.

2.Heat a barbecue or char-grill pan over high heat. Combine tamari, coconut oil, ginger, garlic, chilli flakes and cumin in a large bowl. Add prawns, toss to coat well and set aside to marinate (10 minutes).

3.Grill prawns, turning once, until charred, golden-brown and cooked through (1½-2 minutes each side). Season to taste and serve hot with satay sauce scattered with extra chopped cashew nuts.