BBQ Tiger Prawns on Skewers with Malaysian Style Satay Sauce
Ingredients (5 persons)
| Amount | Measure | Name | Price per unit |
|---|---|---|---|
| 20 | pc | Prawns, medium, peeled, tail ends on | AUD 0.00 * AUD 0.00 / pc |
| 10 | pc | Skewers, wooden | AUD 0.00 * AUD 0.00 / pc |
| 160 | ml | Oil, sunflower | AUD 0.00 * AUD 0.00 / l |
| 200 | g | KNORR Patak's Mild Curry Paste 1.05kg | AUD 0.00 * AUD 0.00 / kg |
| 20 | g | KNORR Sakims Satay Sauce 2.05kg | AUD 0.00 * AUD 0.00 / kg |
| 10 | g | Coriander | AUD 0.00 * AUD 0.00 / g |
| 10 | g | shallots | AUD 0.00 * AUD 0.00 / kg |
| Total cost (calculated): AUD 0.00 Edit price Calculate Cancel | |||
* Please consider quantity differences of marked ingredients.
Price calculation
Total cost (calculated): AUD 0.00
Preparation
1. Clean the prawns and de-vein if needed.
2. Thread two prawns on steel or soaked wooden skewers, add the oil to the prawns and lightly grill on a char grill until cooked through.
3. Mix the KNORR Sakims Satay Sauce and KNORR Pataks Mild Curry Paste together and heat well.
4. To make the herb salad, combine the corriander and shallots.
5. Place the cooked prawns on a small plate and pour over some of the satay sauce, add the remainder to a small bowl and garnish with the fresh herb salad.
