Prawn Satay

Prawn Satay is something I had in Indonesia many years ago.  I may sound well travelled but I'm talking about some prawns, peanut dip and cheap beer in Bali, not exactly high brow but a good memory of travelling nonetheless.

Prawn Satay - Makes 2 skewers plus dip

Ingredients

Dip and marinade (see below)
1 rounded tbsp smooth peanut butter
1 tsp finely chopped lemongrass
1/4 fresh red chilli, finely chopped plus more to serve
1/2 clove garlic, finely chopped
1 tsp lemon juice
2 tsp fish sauce
1 tsp sugar

6 large raw prawns

Chopped unsalted peanuts, to serve

Method

Mix the dip ingredients together and take about a third and put in a bowl.  It's pretty thick so press this onto the prawns as best you can.  You can either choose to thread onto skewers or not.  Pan fry or grill until cooked.  (It will stick a bit with pan frying but the stuck bits are tasty.)

While the prawns are cooking, assemble a salad (or cook rice if you would like something more substantial).  Take the remaining dip and heat in a microwave until warmed through and a looser more 'dippable' consistency.

Serve the prawns with a salad and the dip, sprinkle with chopped unsalted peanuts and some more chilli if liked and enjoy.  This would be great as a canape; if you've not cooked them on skewers, it might be cool to serve them this way or with a small smear of sauce, cucumber and some chopped peanuts on a Chinese spoon.  Dammit, why didn't I think of photographing it that way?  That would have looked cool!