Prawn Sate with chili-peanut dip

Name: Prawn Sate with chili-peanut dip
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 1 kg raw shrimps (without head, with shell; fresh or frozen); 1 piece(s) (30 g) Ginger; 2 red chillies; 5 Limes; 7-10 Tbsp demerara sugar; 4 TABLESPOONS good olive oil (+ 2 tablespoons); 150 g roasted peanuts; 200 g Whole milk yoghurt; 200 g mayonnaise; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sea salt; 30–40 wooden skewers

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

1 kg raw shrimps (without head, with shell; fresh or frozen)
1 piece(s) (30 g) Ginger
2 red chillies
5 Limes
7-10 Tbsp demerara sugar
4 TABLESPOONS good olive oil (+ 2 tablespoons)
150 g roasted peanuts
200 g Whole milk yoghurt
200 g mayonnaise
7-10 Tbsp salt and pepper
7-10 Tbsp Sea salt
30–40 wooden skewers

Directions

1
Defrost the prawns if necessary. For the marinade, peel and finely grate the ginger. Cut the chilli lengthwise, remove the seeds, wash and cut into very fine rings. Wash and dry the organic limes and grate the peel from 1.
2
Squeeze 3 limes. Mix lime zest and juice, except for 2 tablespoons, ginger, half of the chilli and 1-2 tablespoons of sugar. Fold in 4 tablespoons of oil.
3
Peel the shrimps down to the caudal fin, make a longitudinal incision in the back and remove the dark intestine if necessary. Wash the shrimps, dab dry and place them in a flat dish. Pour the marinade over the prawns, cover and let them simmer for about 30 minutes.
4
Meanwhile, chop the peanuts finely for the dip. Mix yoghurt, mayonnaise and 2 tablespoons lime juice. Stir in the rest of the chilli and peanuts. Season with salt, pepper and 1 pinch of sugar.
5
Remove the prawns from the marinade, let them drip off a little and pat dry. Set the marinade aside. Place each shrimp lengthwise on 1 skewer and grill on a hot grill or fry in portions in a pan with 2 tbsp. of hot oil for 3-5 minutes.
6
Season with sea salt.
7
Cut 2 limes into slices. Sprinkle the marinade over the finished prawns. Serve with the dip and lime slices. Baguette tastes good with it.