Ingredients

12 raw king prawns
1 clove garlic, crushed
1/3 cup smooth peanut butter
1 onion, grated
1 tb sp fish sauce
1/2 tsp chili flakes
1 tsp ground turmeric
5 fresh coriander roots, finely chopped
2/3 cup coconut milk.

Satay Sauce

2 tsp oil
1 tsp red curry paste
1 stem lemon grass ( white part only), finely chopped
2 tsp tamarind puree
1 cup smooth peanut butter
2 tsp sugar
2 tsp roasted unsalted peanuts, finely chopped.

Method

Soak 6- 20 cm long bamboo skewers in water for several hours to prevent
them from burning. Peel the prawns, leaving tails intact, de vain.

Using a mortar and pestle or blender, make a marinade by blending the garlic,
peanut butter, onion, fish sauce, chili flakes, turmeric, coriander roots,
and about 2 tb sp of the coconut milk.

Coat the prawns in the marinade, keeping the tails out if possible.
Thread 2 prawns onto each skewer. Cover and refrigerate for at least
two hours. Reserve remaining marinade for satay sauce, leaving a little to
brush over prawns during cooking.

TO MAKE SATAY SAUCE

Heat oil i a small pan. Add the curry past, lemon grass and tamarind and
cook over a high heat for 1 minute or until aromatic. Add the coconut milk,
peanut butter and sugar, bring to the boil, reduce heat and simmer,
uncovered for 2 minutes. Stir in reserved marinade and cook for 2 minutes
until well combined and thickened. Serve sprinkled with peanuts.

Grill or Bar-Bar-Q prawns until cooked, turning once during cooking and
brushing with marinade. Serve immediately with satay sauce.

(Makes : 6 Skewers)