Prawn saté with peanut-chili-mayonnaise

Name: Prawn saté with peanut-chili-mayonnaise
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 25 raw shrimps (about 25 g each; without head, in shell); 1 piece(s) (approx. 1 cm) Ginger Tuber; 2 red chillies; 3 Organic limes; 2 TABLESPOONS demerara sugar; 3 TABLESPOONS Olive oil; 100 g salted peanuts; 150 g lactose-free yoghurt; 150 g lactose-free yoghurt dressing; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 7-10 Tbsp Lime wedges; 25 wooden skewers

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

25 raw shrimps (about 25 g each; without head, in shell)
1 piece(s) (approx. 1 cm) Ginger Tuber
2 red chillies
3 Organic limes
2 TABLESPOONS demerara sugar
3 TABLESPOONS Olive oil
100 g salted peanuts
150 g lactose-free yoghurt
150 g lactose-free yoghurt dressing
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
7-10 Tbsp Lime wedges
25 wooden skewers

Directions

1
Peel the shrimps, except for the tail fin, and remove the intestines. Wash the shrimps and pat them dry. For the marinade, peel ginger and grate finely. Clean and wash the chilli and cut into very fine rings. Wash 1 lime and finely grate the peel. Halve the limes and squeeze the juice
2
Mix ginger, half of the chilli rings, brown sugar, 2/3 of the lime juice and lime zest well. Embezzle olive oil. Put the prawns in a flat dish, pour the marinade over them and leave to stand for approx. 45 minutes
3
In the meantime, finely chop the peanuts. Mix yoghurt, yoghurt dressing, remaining lime juice, remaining chilli pepper and peanuts (up to 1 tsp. for garnishing). Season to taste with salt, pepper and sugar
4
Remove the prawns from the marinade and let them drip off a little. Put the marinade aside. Stick each shrimp lengthwise on a skewer. Grill for 3-5 minutes while turning. Sprinkle the marinade on the prawns, arrange on plates and garnish with lime wedges. Add the dip in a small bowl sprinkled with peanuts
5
Waiting time approx. 30 minutes