Thai Prawn Satay

• 1 lb raw shelled king prawns
• 4 red chilies, finely sliced
• 2 spring onions, sliced length ways
• 1 tablespoon fresh coriander leaves
• for the peanut sauce
• 3 tablespoons oil
• 1 tablespoon chopped garlic
• 1 small onion, chopped
• 3 red chilies, chopped
• 3 fresh lime leaves
• 3 lemons, zest of
• 1 stalk lemongrass, chopped
• 1 teaspoon curry powder
• 1 cup coconut milk
• 1/2 inch cinnamon stick
• 1/3 cup crunchy peanut butter
• 3 tablespoons tamarind juice
• 2 tablespoons fish sauce
• 2 tablespoons soft brown sugar
• 1/2 lemon, juice of

1. Heat half of the oil in a wok and fry the garlic and onion for 3 minutes.
2. Add the chillies lime leaves, lemon grass and the curry powder, cook for 2 minutes.
3. Stir in the coconut milk cinnamon stick, peanut butter, tamarind juice, fish sauce, sugar and lemon juice.
4. Reduce the heat and simmer for 15 mins, stir to prevent the mixture from sticking.
5. Heat the remaining oil in a separate pan and fry the prawns till they are pink and just firm.
6. Mix the prawns with the sauce and serve garnished with the sliced spring onions, red chillies and coriander leaves.
7. serve with lemon rice. Wonderful.

prawns, red chilies, spring onions, fresh coriander leaves, peanut sauce, oil, garlic, onion, red chilies, lime leaves, lemons, stalk lemongrass, curry powder, coconut milk, cinnamon, crunchy peanut butter, tamarind juice, fish sauce, brown sugar, lemon

Taken from www.food.com/recipe/thai-prawn-satay-227908 (may not work)