Yields1 ServingPrep Time15 minsCook Time4 minsTotal Time19 mins
20llarge green prawns (about 450 g), peeled and deveined
1tbsp tablespoon vegetable oil
¼tspteaspoon chilli powder
¼tspteaspoon curry powder
¼tspteaspoon salt
¼tspteaspoon freshly ground black pepper
SAUCE
1tbsp tablespoon vegetable oil
1tbsptablespoon minced garlic
1tbsptablespoon minced ginger
½cup cup water
1cup cup smooth peanut butter
1tbsp tablespoon soy sauce
¼tspteaspoon freshly ground black pepper
¼tspteaspoon tabasco sauce (or more, to taste)
1tbsptablespoon fresh lime juice
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.
Ingredients
20llarge green prawns (about 450 g), peeled and deveined
1tbsp tablespoon vegetable oil
¼tspteaspoon chilli powder
¼tspteaspoon curry powder
¼tspteaspoon salt
¼tspteaspoon freshly ground black pepper
SAUCE
1tbsp tablespoon vegetable oil
1tbsptablespoon minced garlic
1tbsptablespoon minced ginger
½cup cup water
1cup cup smooth peanut butter
1tbsp tablespoon soy sauce
¼tspteaspoon freshly ground black pepper
¼tspteaspoon tabasco sauce (or more, to taste)
1tbsptablespoon fresh lime juice
Directions
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.
