20
large green prawns (about 450 g), peeled and deveined
1 tablespoon
vegetable oil
¼ teaspoon
chilli powder
¼ teaspoon
curry powder
¼ teaspoon
salt
¼ teaspoon
freshly ground black pepper
Sauce
1 tablespoon
vegetable oil
1 tablespoon
minced garlic
1 tablespoon
minced ginger
½ cup
water
¼ cup
smooth peanut butter
1 tablespoon
soy sauce
¼ teaspoon
freshly ground black pepper
¼ teaspoon
tabasco sauce (or more, to taste)
1 tablespoon
fresh lime juice
Instructions
01
In a small saucepan over medium-high heat on the stove top, warm the oil, and then add the garlic and ginger; cook until fragrant, about 1 minute, stirring frequently. Add ½ cup water, followed by the peanut butter, soy sauce, pepper, and hot 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.
02
Prepare the barbecue for direct cooking over high heat (250°C to 290°C).
03
Lightly brush or spray the prawns with oil. Season with the chilli powder, curry powder, salt, and pepper. Thread the prawns onto skewers, either 1 per skewer for hors d’oeuvres or 4 per skewer for a main course.
04
Brush the cooking grill clean. Grill the prawns over direct high heat, with the lid closed, for 1 to 2 minutes on each side or until opaque. Remove from the grill and serve with the peanut dipping sauce.
Ingredients
Instructions
the Ingredients
20
large green prawns (about 450 g), peeled and deveined
1 tablespoon
vegetable oil
¼ teaspoon
chilli powder
¼ teaspoon
curry powder
¼ teaspoon
salt
¼ teaspoon
freshly ground black pepper
Sauce
1 tablespoon
vegetable oil
1 tablespoon
minced garlic
1 tablespoon
minced ginger
½ cup
water
¼ cup
smooth peanut butter
1 tablespoon
soy sauce
¼ teaspoon
freshly ground black pepper
¼ teaspoon
tabasco sauce (or more, to taste)
1 tablespoon
fresh lime juice
Instructions
01
In a small saucepan over medium-high heat on the stove top, warm the oil, and then add the garlic and ginger; cook until fragrant, about 1 minute, stirring frequently. Add ½ cup water, followed by the peanut butter, soy sauce, pepper, and hot 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.
02
Prepare the barbecue for direct cooking over high heat (250°C to 290°C).
03
Lightly brush or spray the prawns with oil. Season with the chilli powder, curry powder, salt, and pepper. Thread the prawns onto skewers, either 1 per skewer for hors d’oeuvres or 4 per skewer for a main course.
04
Brush the cooking grill clean. Grill the prawns over direct high heat, with the lid closed, for 1 to 2 minutes on each side or until opaque. Remove from the grill and serve with the peanut dipping sauce.