BBQ Tiger Prawns on Skewers with Malaysian Style Satay Sauce
Street and share food continues to be popular and a more sociable option when dining in groups.
Ingredients
For the Prawns
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Medium prawns, peeled, tail intact, deveined 20 pc
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Oil, sunflower 160 ml
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Skewers 10 x
For the Satay Sauce
For the Herb Salad
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Shallots, chopped 10 g
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Coriander, leaves picked 10 g
Preparation
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For the Prawns
- Thread two prawns onto the skewers, add the oil to the prawns and lightly grill on a char-grill.
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For the Satay Sauce
- Mix the KNORR Sakims Satay Sauce and KNORR Patak's Mild Curry Paste together and heat well.
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For the Herb Salad
- To make the herb salad, combine the coriander and shallots.
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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.
