Chefs' Recipes

Prawn satay

Australian Gourmet Traveller recipe for prawn satay by Pete Evans.
Prawn satay

Prawn satay

Mark Roper
4
20M
10M
30M

Ingredients

Satay sauce

Method

Main

1.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.
2.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).
3.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.

Notes

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