Prawn Satay~

In Bangladesh, satays are usually made with chicken or lamb. But for parties, I like to use prawns because I think it's more festive. With tasty peanut sauce makes this a lip smacking dish.

Ingredients:

• 12 pieces of raw king prawns,
• 1 teaspoon of crushed garlic clove,
• 80 g of smooth pea nut butter,
• 2 tablespoons of finely chopped onion,
• 1 tablespoon of fish sauce,
• ½ teaspoon of chili flakes,
• 1 teaspoon of turmeric powder,
• 2 tablespoons of finely chopped coriander,
• 170 ml of coconut milk.
• Ingredients for satay sauce:
• 2 tablespoon of oil,
• 1 lemongrass stem (white part only finely chopped),
• 2 teaspoons of tamarind puree,
• 250 ml of coconut milk,
• 3 tablespoons of smooth peanut butter,
• 2 teaspoons of sugar,
• 2 teaspoons of roasted unsalted peanut crumb.

Instructions:

1. At first soak the 12 long wooden skewers in cold water for thirty minutes to prevent scorching.
2. Devein the prawns, leaving the tails intact. Then blend all the ingredients together and make a smooth mixture.
3. Now coat all the prawns on the mixture and keep in refrigerator with the cover for 2 hours.
4. Then thread prawns into each skewer. Then brush with the oil and grill over coal or a hot grill pan till it is grilled.
5. Lastly serve it with the sauce and enjoy.

Instructions for sauce:

1. At first heat the oil in a pan and pour the lemongrass & tamarind, cook it and stir it until aromatic.
2. Then pour the coconut milk, peanut & sugar and boil it. When it is boiled, reduce the heat and cook it uncovered and stir it gradually until it is thickened.
3. Then take it out and let it rest some time for cool and serve it.