Ingredients
- 2 tbsp of crunchy peanut butter
- 1 red pepper
- 1 tsp of ground paprika
- 250 ml of coconut cream
- 2 tbsp of fresh coriander
- 1 salted peanuts
- 1 tbsp of olive oil
- 2 cloves of garlic, peeled and finely chopped
- 580 g of raw king prawns
- 1 onion
- 1 lime, cut into wedges
Method
Step 1
Heat 1 tsp of the oil in a saucepan and cook the onion over a medium heat for 3-4 minutes or until softened.Step 2
Add the pepper and garlic and cook for a further 3 minutes. Then add the paprika, season and stir well. Cook for a further minute before stirring in the coconut cream and peanut butter. Leave to simmer for 5-10 minutes or until the sauce has thickened.Step 3
Take 12 skewers (if using wooden ones, soak them in water for 15 minutes before using) and thread 4-5 prawns on each. Brush with the remaining oil then barbecue for 1-2 minutes on each side or until the prawns are pink all the way through and charred lightly on both sides.Step 4
Place the skewers on a platter and spoon the sauce over. Sprinkle with coriander and crushed toasted peanuts and serve with lime wedges and the remaining sauce alongside.