Satay Udang (Grilled Prawn Satay)
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Ingredients
- 600 g raw tiger prawns, peeled
- 2 tbsp kecap manis (sweet soy sauce)
- 3 garlic cloves
- 1 tsp ground coriander
- 2 fresh red chillies
- 1 lime, juiced
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 215 kcal
- Protein
- 26.3 g
- Carbohydrate
- 8.9 g
- of which sugars
- 6.1 g
- Fat
- 7.8 g
- of which saturates
- 0.9 g
- Fibre
- 0.9 g
- Salt
- 1.18 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Blend the garlic, ground coriander and one red chilli to a paste and mix with the kecap manis.
- 2
Toss the prawns in the marinade and thread onto skewers. Leave for 10 minutes.
- 3
Heat a griddle pan until smoking and brush the skewers with the vegetable oil.
- 4
Grill the skewers for 2-3 minutes per side until the prawns are pink and opaque all the way through.
- 5
Squeeze over the lime juice and scatter with the remaining sliced chilli to serve.
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