80 ml(1/3 cup) tamari80 ml(1/3 cup) melted coconut oil15 gmginger, finely grated4garlic cloves, crushed1 tbsproasted red chilli flakes1 tspground cumin16uncooked king prawns, in the shellSatay sauce140 gm(1 cup) cashew nuts, plus extra, coarsely chopped, to serve125 gm(½ cup) almond butter (see note)2 tbspfinely grated ginger1small red chilli, seeds removed, coarsely chopped2 tbsptamari1 tbsptoasted sesame oil1 tbspmaple syrup
For satay sauce, process cashew nuts in a food processor until finely ground, then add almond butter, ginger and fresh chilli, and process to a coarse paste. Add tamari, sesame oil and maple syrup, blend well, then, with the motor running, slowly add 60ml water and process until smooth. Add a little more water if you prefer a thinner sauce. Set aside in a bowl.
Heat a barbecue or char-grill pan over high heat. Combine tamari, coconut oil, ginger, garlic, chilli flakes and cumin in a large bowl. Add prawns, toss to coat well and set aside to marinate (10 minutes).
Grill prawns, turning once, until charred, golden-brown and cooked through (1½-2 minutes each side). Season to taste and serve hot with satay sauce scattered with extra chopped cashew nuts.
Note Almond butter is available at health food
stores and the health food section of select supermarkets.