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Prawn Sates

For Sate Udang, king prawns look spectacular and taste wonderful. The spicy coconut marinade marries beautifully with the prawns and is also excellent when used with firm cubes of monkfish or halibut and cooked in the same way.

ingredients

makes 4 skewers
12 uncooked king prawns

for the marinade

5 mm (1/4 in) cube terasi
1 garlic clove, crushed
1 lemon grass stem, lower 6 cm (2 1/2 in) sliced, top reserved
3 - 4 macadamia nuts or 6 - 8 almonds
2.5 ml (1/2 tsp) chilli powder
salt
oil for frying
120 ml (4 fl oz) 1/2 cup coconut milk
2.5 ml (1/2 tsp) tamarind pulp, soaked in 30 ml (2 tbsp) water, then strained and juice reserved

to serve

cucumber cubes (optional) lemon wedges

method

1. Remove the heads from the prawns. Peel the prawns and remove the spinal cord, if liked. Using a small sharp knife, make an incision along the underbody of each prawn, without cutting it completely in half and open it up like a book. Thread 3 of the prawns on to each skewer.

2. Make the marinade. Grind the terasi, garlic, lemon grass slices, nuts, chilli powder and a little salt to a paste in a food processor or with a pestle and mortar.

3. Fry the paste in oil, for 1 minute. Add the coconut milk and tamarind juice. Simmer for 1 minute. Cool. Pour over the prawns and leave for 1 hour.

4. Cook the prawns under a hot grill I or on the barbecue for 3 minutes or until cooked through. Beat the top part of the lemon grass with the end of a rolling pin, to make it into a brush. Use this to brush the prawns with the marinade during cooking.

5. Serve on a platter, with the rice shapes and cucumber cubes, if using, and lemon wedges.

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