Prawn and Minced Prawn Satays

Preparation info
  • makes


    • Difficulty


Appears in
New Wave Asian: A Guide to the Southeast Asian Food Revolution

By Sri Owen

Published 2002

  • About

These attractive-looking satays will usually vanish before anything else if you serve them as part of the fare for a barbecue party so be prepared for heavy demand. They are made with large whole prawns and smaller ones that are minced for the prawn paste; the ones that are to be cooked whole should I suggest, have their tails left on for appearance’s sake. They look better still in their whole shells, but it’s quite a sticky-fingered business getting the shells off after they’re grilled. T