Grilled Prawns with Ecuadorian Peanut Sauce by Nico Reynolds
| Serves: 2 | Category: Fish & Seafood | Course: Mains | Machine: Food Processor | Total time (min.): 25 |
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:
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- Oil, for cooking
- 1 onion, finely diced
- 2 hard-boiled eggs
- Small bunch fresh coriander
- 2 spring onions
- 1 hot chilli
- 150ml chicken stock
- 150ml coconut milk
- 3 big tbsp peanut butter
- Juice from 1 lime
- Salt & pepper to taste
- Prawns, shelled & de-veined
- Salt & pepper
Tools
- Multipro Compact + FDM312SS
Method
- To make the sauce, toast the cumin and coriander seeds over low heat in a dry pan until the aroma wafts out.
- Pour in a drizzle of oil and add the onions and season with salt and pepper then sweat the onions for about 5 minutes.
- 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.
- Thread prawns onto skewers then season with salt and pepper and drizzle lightly with oil.
- Sear over a high heat until fully cooked and pink, about 5 minutes.
- Spoon sauce over cooked prawn skewers. Best served with white rice.