Prawn Satay With Peanut Dipping Sauce

  • Prep Time
    15 minutes
  • Cook Time
    20 minutes
  • Difficulty
  • Servings
  • Ideal for
    • charcoal
    • gas
    • Q
    • pulse


  • 20 large green prawns (about 450 g), peeled and deveined
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon chilli powder
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt

For the sauce

  • 1 tablespoon vegetable oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1/4 cup smooth peanut butter
  • 1/2 cup water
  • 1 tablespoon soy sauce
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon tabasco sauce (or more, to taste)
  • 1 tablespoon fresh lime juice


Step 1
To make the sauce, take a small saucepan, add the oil and warm over medium high heat. Add the garlic and ginger and cook until fragrant, about 1 minute, stirring occasionally.

Add 1/2 cup of water, followed by the peanut butter, soy sauce, pepper and Tabasco sauce. Whisk until smooth. When the sauce comes to a simmer, remove it from the heat.

Just before serving, reheat the sauce over medium heat and add the lime juice and 2 to 3 tablespoons of water, whisking vigorously to achieve a smooth consistency.

Step 2
Lightly brush or spray the prawns with oil. Season with the chilli powder, curry powder, pepper and salt. Thread the prawns onto skewers, either 1 per skewer for hors d’oeuvres or 4 per skewer for a main course. Barbecue for 1 to 2 minutes each side, or until opaque.

Serve with the peanut dipping sauce.