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PRAWN SATAY

Serves 4

 

 Eng-satay-dipping

INGREDIENTS

  • 1kg medium uncooked king prawns, peeled and devein leaving the heads
  • 1 tablespoon Chilli Sauce
  • 1 AYAM™ Satay Sauce 220g

CORIANDER AVOCADO

  • 2 avocados, peeled, seeded, chopped 2 tablespoons chopped coriander
  • 2 teaspoons lime juice
  • 2 teaspoons mirin

 

MIXING

Combine the chili sauce and the satay sauce in a large bowl.
Add the prawns and toss to coat. Refrigerate for at least 30 minutes.


GRILLING

Preheat the grill to high.
Grill the prawns for about 2 minutes on each side, until just cooked through.


PRESENTATION

For the coriander avocado dip, simply combine all ingredients (avocados, coriander, lime juice, mirin) in a serving bowl for dipping.

You can do it also just before serving.

A simple dish, that not only tastes great, but also looks appetizing.

 

Tags: _ Fish, Seafood_ Satays_ Chilli addicts_ Asian Sauces_ Malaysian cuisine_ Lunch_ Dinner_ All recipes-Satay Sauces--Chilli Sauces-

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