Glazed prawn sate

Name: Glazed prawn sate
Yield: Makes 4 skewers
Cuisine: Indonesian
Ingredients: 2 tablespoons lime juice; ½ teaspoon shrimp paste; 12 raw king prawns, peeled and deveined; 1-2 bird’s eye chillies, seeded to taste and chopped; 1 tablespoon oil; 1 teaspoon dark palm sugar (gula jawa), shaved; 3 garlic cloves, crushed; 2 tablespoons light soy sauce

Preparation info

Makes
4
skewers

Difficulty
Medium

Appears in

Fire Islands

By Eleanor Ford

Published 2019

About

A sticky soy glaze makes these prawns impossible to resist. They cook on a hot griddle in minutes, but the very best sate are seared over glowing hot charcoals for added smoke in the mix of salty, sour, sweet heat.

Ingredients

12 raw king prawns, peeled and deveined

Asia
Indonesia
Fish course
Starter
Pescatarian
South East Asia

Method

Mix together all the ingredients to make the marinade. Toss the prawns in it and chill in the fridge for half an hour.

If you are using bamboo skewers, soak in water to stop them burning.

Thread three prawns onto each skewer, saving the excess marinade. Grill over a hot griddle or barbecue, turning once or twice, and brush with the marinade as you go. Just 2-3 minutes should do