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Grilled Prawns with Ecuadorian Peanut Sauce by Nico Reynolds

Serves: 2Category: Fish & SeafoodCourse: MainsMachine: Food ProcessorTotal time (min.): 25
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This is Nico Reynolds' grilled prawns with Latin America’s answer to satay sauce. These are the perfect recipe to spice up your BBQ. So put the sausages and burgers to one side and join Nico on a sizzling exploration of the wonderful BBQ food alternatives!

Ingredients

For the sauce:

For the prawns:

Tools

Method

  1. To make the sauce, toast the cumin and coriander seeds over low heat in a dry pan until the aroma wafts out.
  2. Pour in a drizzle of oil and add the onions and season with salt and pepper then sweat the onions for about 5 minutes.
  3. Transfer to a food processor then add the remaining sauce ingredients. Blitz until mostly smooth. Taste for seasoning then add more salt and pepper if needed.
  4. Thread prawns onto skewers then season with salt and pepper and drizzle lightly with oil.
  5. Sear over a high heat until fully cooked and pink, about 5 minutes.
  6. Spoon sauce over cooked prawn skewers. Best served with white rice.