Grilled Prawns and Satay Sauce
with Carrot Pickle and Jasmine Rice
- Soya
- Crustaceans
Ingredients
150 grams
Jasmine Rice
200 milliliter(s)
Coconut Milk
45 grams
Yellow Thai Style Paste
(Contains: Soya)
150 grams
King Prawns
(Contains: Crustaceans)
2 unit(s)
Bamboo Skewers
1 unit(s)
Lime
1 pot(s)
Peanut Butter
1 unit(s)
Carrot
Not included in your delivery
1 tbsp
Olive Oil
½ tsp
Sugar
300 milliliter(s)
Water for the Rice
Instructions
Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, zest then halve the lime. Peel and trim the carrot. Use a vegetable peeler to peel long ribbons from all sides of the length of the carrot. Stop when you can't peel anymore (and eat the centre as a little pre dinner snack!).
Squeeze half the lime juice into a bowl and add the sugar (see ingredients for amount). Season with salt and pepper, then add the carrot and toss to coat. Set aside.
Head a small drizzle of oil in a frying pan on medium high heat. Add the yellow curry paste and fry until fragrant, 1-2 mins. Pour in the coconut milk and squeeze in the peanut butter. Stir together and bring to the boil. Simmer until thickened, 2-3 mins. Remove from the heat and squeeze in half the remaining lime juice. Taste and add more salt, pepper and lime juice if you feel it needs it. Set aside.
Meanwhile, preheat your grill to medium-high. Mix half the lime zest with the oil (see ingredients for amount) in a medium bowl, season with salt and pepper, then add the prawns and coat them in the mixture. Thread the prawns onto skewers (3 or 4 per skewer), pop them on a baking tray lined with tin foil. Grill the prawns for 4-6 mins. IMPORTANT: The prawns are cooked when opaque all the way through. Remove from the oven.
Warm through the sauce if necessary. Stir the remaining lime zest through the rice and serve in bowls. Serve the prawn skewers on top of the rice with the satay sauce drizzled on top. Serve the pickled carrot on the side with any remaining lime cut into wedges. Enjoy!
