Serves 2-4 | Prep time: 5 Minutes | Cook Time: 40 Minutes
12 Large raw King or Tiger Prawns
Extra lemongrass for garnish
Sate Sauce –
3 sticks of Lemongrass – chopped finely, then blitzed
5 large Cloves garlic – minced
2 large Shallots – finely sliced
6 large red Chillies – minced
¼ cup Chilli flakes
50mls Fish sauce
1 cup Peanut oil
- To prepare the butterflied prawns, hold the prawn leg side up and cut down the middle lengthways (including the head) with a pair of kitchen shears. Finish the cut with a knife, keeping the remaining shell intact so that the body can open like a butterfly. Clean out the heads using a paper towel if you wish and remove the intestinal tract. Once prepped, set aside.
- For the sauce, place the peanut oil in a small pot and add the blitzed lemongrass. Slowly raise the temperature and once bubbling, fry on a low temp for 5-10 minutes. Add the garlic and shallots and repeat, stirring through each addition. Add the fresh chilli and repeat. Add the dry chillies and repeat. Be careful not to raise the temperature too high or you will burn the ingredients. The resulting sauce should become a rich colour and be aromatic.
Remove the pot from the heat, let cool and add in the sugar and fish sauce. Stir to combine and set aside to cool. Once cool, store in a glass jar.
- Take the butterflied prawns and baste with generous spoonful’s of the sate oil. Placed under the oven grill on high for 2-3 minutes.
The prawns will cook quickly.
- Once cooked, set aside to rest and douse with some more of the sate sauce. Serve with crunchy vegetable pickles and fresh cucumber.
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