Ingredients
- 1 tin full fat coconut milk
- 2 heaped tbsp crunchy peanut butter
- 1 medium red chilli, deseeded and roughly sliced
- 2 tbsp dark soy sauce
- 1 tbsp fish sauce
- Juice of 1 lime
- 1 tsp golden brown sugar
- 200g raw, shelled large prawns
- 2 tbsp rice wine vinegar (or 1 tbsp white wine vinegar)
- 2tbsp water
- 1 tbsp caster sugar
- Half a cucumber, peeled into strips
- Put the coconut milk into a saucepan, add the peanut butter and the chilli then reduce by one-third over a low heat.
- Add the soy sauce, fish sauce, lime and sugar then blend lightly with a stick blender. (You can make this ahead of time).
- Return to the heat, then add the prawns and poach gently for two to three minutes, depending on their size.
- Meanwhile, bring the vinegar, water and sugar up to the boil and immediately remove from the heat.
- Allow this to cool and then add the cucumber. This also can be done ahead of time and kept in the fridge.
- Serve the satay with some basmati rice and the cucumber on the side.
