Prawn Satay with Peanut Dipping Sauce

Barbecue

20 large green prawns (about 450g), peeled and de-veined 1 tablespoon vegetable oil

¼teaspoon chilli powder

¼teaspoon curry powder

¼teaspoon freshly ground black pepper 1/8 teaspoon salt

For the sauce:

1 tablespoon vegetable oil

1 tablespoon minced garlic

1 tablespoon minced ginger

¼cup smooth peanut butter 1 tablespoon soy sauce

¼teaspoon freshly ground black pepper

¼teaspoon Tabasco sauce (or more, to taste) 1 tablespoon fresh lime juice

In a small saucepan, warm the oil over medium-high heat. Add the garlic and ginger and cook until fragrant, about 1 minute, stirring occasionally. Add ½ cup of water, followed by the peanut butter, soy sauce, pepper, and Tabasco 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.

Lightly brush or spray the prawns with oil. Season with the chilli powder, curry powder, pepper and salt. Thread the prawns onto skewers, either one per skewer for hors d’oeuvres or four per skewer for a main course. Barbecue for 1 to 3 minutes each side, or until opaque. Serve with the peanut dipping sauce.

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