I like all satay as I love peanut butter, and have not tried a satay with prawns before.
Teamed with these tasty potato cakes, it was a meal that was slightly "different" and a great family one.
Preparation Time: 25 minutes plus marinating time
Cooking Time: 25 minutes
Ingredients For the mash 600 g peeled potatoes, chopped
30 g butter
¼ cup milk
¼ cup Parmesan cheese, grated
For the potato cakes Small egg, beaten
1½ spring onions, chopped
2 slices Prosciutto, chopped
Bit of garlic, crushed
2 eggs, beaten slightly -leave a bit for coating
1½ cups breadcrumbs
For the satay 1 - 2 tbsp peanut butter (slightly melted)
½ cup coconut milk
Bit of ginger
1 clove garlic, crushed
1 tbsp soy sauce
½ tsp coconut sugar
½ tsp chilli powder
½ tbsp lime juice
Prawns 250 g shelled raw prawns, de-veined
Method For the mash
Boil the potatoes for about 15 - 20 minutes or until they are tender. Allow to cool.
Mash with the rest of the mash ingredients, remembering to leave some of the egg for coating the patties, and add some pepper.
For the potato cakes
Using approximately 2 - 3 tblsp of the potato mixture, form into a patty (or whatever size you want).
Dip them into the left over egg and breadcrumbs and press the breadcrumbs till they are well coated.
Repeat this with all the patties.
Put some oil in a large non stick frypan and over a medium heat, cook the patties in batches for about 4 minutes on each side.
For the prawns
I bought shelled, de-veined prawns however if you are buying ones with shells, take off the shells and de-vein them.
Combine the sauce ingredients in a bowl and mix thoroughly - it is a good idea to heat the peanut butter slightly before adding as it will then combine better with the other ingredients.
Add the prawns and stir so the are all coated.
Put them in the fridge for at least 30 minutes.
Meanwhile light your BBQ or if you do not have one, use a griller, or you could fry them in a bit of oil.
Soak some wooden bamboo skewers (or use metal ones) thoroughly, and thread the prawns onto these - I put four on each skewer. Any more than that and it is difficult to get them off when cooked.
Grill them on the barbecue for about 2 minutes each side, basting frequently with the sauce. Do NOT overcook them or they become tough - they just change colour and are ready when slightly pink.
Serve with the potato cakes, and a salad or I served it on lettuce leaves with a few grapes.