GRILLED PRAWN SATE

Preparation Time : 25 minutes
Cooking time : 15 minutes
Marinated time : 15 minutes
Serves 4

Ingredients :
700g large prawns peel and deveined, tails intact
1 tablespoon freshly squeezed lime juice

Spice Paste
Peanut dry roast and skinned
3-4 red finger-length chillies
1 kaffir lime leaf sliced
1cm aromatic ginger or galangal, peeled and sliced
5 shallots peeled
3 gloves garlic peeled
½ teaspoon dried shrimp paste toasted
2 teaspoons palm sugar or dark brown sugar
½ teaspoon salt
2 tablespoons oil
¼ cup (60ml) thick coconut milk

1. Place the peeled prawns in a bowl, toss with the lime juice and set aside to marinate.
2. To make Spice Paste, grind the peanuts in a blinder briefly. Add the chillies, lime leaves, aromatic ginger, shallots, garlic, shrimp paste, palm sugar or brown sugar and salt, then process to a smooth paste (add a little of oil if needed to keep the mixture turning).
3. Heat the oil in a small pan and add the Spice Paste. Cook over medium heat, stirring frequently, until the mixture is fragrant, 4-5 minutes. Add the coconut milk and bring to a boil, stirring constantly. Simmer 2 minutes, then transfer to a bowl to cool.
4. When cool, add the prawns and toss to coat well. Set aside to marinate for at least 30 minutes. Thread 2 to 3 prawns onto each bamboo skewer.
5. Barbecue or grill the prawns for 2 minutes on each side, until lightly browned. Serve hot.