Preparation info
  • Serves

    Four to Six

    • Difficulty


Appears in
Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

  • About

This delicious dish is inspired by the classic Indonesian satay. The combination of mild peanuts, aromatic spices, sweet coconut milk and zesty lemon juice in the spicy dip is perfect and is guaranteed to have guests coming back for more.


  • 450 g/1 lb king prawns (jumbo shrimp)
  • 25 ml/


  1. Remove the heads from the prawns and peel, leaving the tail ends intact. Slit each prawn along the back with a small, sharp knife and remove the black vein. Rinse under cold running water, pat completely dry on kitchen paper and set the prawns aside.