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.
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 it, until they are opaquely pink and delicately cooked - you want the flesh to stay tender.
© 2019 All rights reserved. Published by Murdoch Books.