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.
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
Serves 15 but can be refridgerated for up to 7 days.
1 tablespoon ginger
3 clovesgarlic, minced
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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