- 80 ml (1/3 cup) tamari
- 80 ml (1/3 cup) melted coconut oil
- 15 gm ginger, finely grated
- 4 garlic cloves, crushed
- 1 tbsp roasted red chilli flakes
- 1 tsp ground cumin
- 16 uncooked king prawns, in the shell
- 140 gm (1 cup) cashew nuts, plus extra, coarsely chopped, to serve
- 125 gm (½ cup) almond butter (see note)
- 2 tbsp finely grated ginger
- 1 small red chilli, seeds removed, coarsely chopped
- 2 tbsp tamari
- 1 tbsp toasted sesame oil
- 1 tbsp maple syrup
- 1For 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.
- 2Heat 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).
- 3Grill 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.