Grilled Prawns with a Thai Peanut Sauce.
Peter doesn’t eat meat so focuses on veggie and fish based starters and main courses. Both my sons love prawns and this dish works all year round.
Serves: 4
Ingredients
Prawns/ Shrimps
- 1½ lbs large prawns, peeled and de-veined
- 2 tablespoons turmeric
- ½ teaspoon ground black pepper
- Two garlic cloves, chopped
- 1 teaspoon ground coriander
- 80ml unsweetened coconut cream
Peanut Sauce
Serves 15 but can be refridgerated for up to 7 days.
- 1 tablespoon ginger
- 3 cloves garlic, minced
Method
Mix the prawns with the tumeric, pepper, garlic, coriander and coconut cream above in a medium sized bowl, covering the prawns thoroughly. Pan fry or thread onto bamboo or metal skewers and cook on a griddle.
For the sauce mix the peanut butter, coconut milk, water, lime, fish sauce, ginger and garlic together and serve.
We made 1 cup/ 125g of white basmati rice (double the water) to serve with and cook this first.
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