For the Prawns

  • Medium prawns, peeled, tail intact, deveined 20.0 pc
  • Oil, sunflower 160.0 ml
  • Skewers 10.0 x

For the Satay Sauce

For the Herb Salad

  • Shallots, chopped 10.0 g
  • Coriander, leaves picked 10.0 g
  1. For the Prawns

    • Thread two prawns onto the skewers, add the oil to the prawns and lightly grill on a char-grill.
  2. For the Satay Sauce

    • Mix theKNORR Malaysian Satay Sauce GF and KNORR Patak's Mild Curry Paste together and heat well.
  3. For the Herb Salad

    • To make the herb salad, combine the coriander and shallots.
  4. To Finish

    • 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.