Chilli Prawn Kebabs with Satay Sauce | Spekko Rice
Home > Recipe > Chilli Prawn Kebabs with Satay Sauce

Chilli Prawn Kebabs with Satay Sauce

Chilli Prawn Kebabs with Satay Sauce

Peanut butter, coconut milk, garlic and chilli make these grilled prawns a feast.

  • Serves: 4
  • Difficulty: easy
  • Prep time:
  • Cooking time:
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Ingredients

    24 Large prawns, shells removed and deveined
    15ml (1 tbsp) Olive oil
    5ml (1 tbsp) Chilli flakes
    ½ tsp Ground black pepper
    ¼ tsp Salt
    10ml (2 tbsp) Fresh lemon juice
    500 ml (2 cups) Cooked Spekko India Gate Classic Basmati Rice
    Chopped fresh coriander

    Satay sauce
    5ml (1 tbsp) Peanut oil
    15ml (1 tbsp) Crushed garlic
    15ml (1 tbsp) Crushed ginger
    15ml (1 tbsp) Lemon juice or 1 stalk lemon grass, finely chopped
    5ml (1 tsp) Red curry paste
    5ml (1 tbsp) Soy sauce
    5ml (1 tbsp) Brown sugar
    250ml (1 cup) Coconut milk
    60ml (4 tbsp) Peanut butter
    ¼ tsp Ground black pepper
    45ml (3 tbsp) Water

Method

    1.First prepare the satay sauce: Heat peanut oil in a saucepan. Add garlic, ginger and lemon grass and sauté until fragrant (do not brown).
    2.Stir in red curry paste and heat for another 30 seconds. Add remaining ingredients and simmer until liquid reduces by 1/3. Remove from heat.
    3.Before serving reheat the mixture, add water and lemon juice (if not using lemon grass).
    4.Whisk well to achieve a creamy consistency.
    5.Brush prawns with olive oil and sprinkle with chilli flakes, pepper and salt.
    6.Toss to incorporate all ingredients, add lemon juice. Cover and set aside for not longer than 5 minutes.
    7.Thread prawns onto a wooden skewer and grill for 1-2 minutes on each side until cooked.
    8.Place Prawn skewers on a bed on Spekko India Gate Classic Basmati Rice
    9.Drizzle with satay sauce and garnish with fresh chopped coriander.