BBQ spicy peanut butter prawns & South-East Asian style salad with peanut butter dressing
You might want to make extra of Masterchef Australia contestant Aminael Shafei’s BBQ spicy peanut butter prawns & South-East Asian style salad with peanut butter dressing, these guys are a crowd-pleaser your guests will go simply nuts for!
Halve the garlic and chili and keep aside. Trim the lemongrass stalks to only use the bottom 15cm and then cut into 0.5cm pieces. Chop the coriander stems into 3cm pieces. Using a mortar and pestle, crush until a coarse paste is formed.
Add the remaining marinade ingredients to the mixture and mix well with a spoon. Pour over the prawns and combine until all the prawns are coated with the marinade. Cover and keep refrigerated for half an hour to allow to marinade.
In the meantime, soak 8 bamboo skewers in water for 15 minutes and remove to drain.
Prepare the salad ingredients except for the dressing and keep refrigerated.
After half an hour, remove the marinated prawns from the fridge and carefully thread 3 prawns per skewer.
Heat either a gas or charcoal bbq and ensure that the grill rack is cleaned well. Once the bbq is hot, lightly grease the rack with olive oil. Place the prawn skewers and allow to cook for 2 minutes before turning. Once turned, cook for a further 2 minutes then remove from the heat.
In a large mixing bowl, combine the salad dressing ingredients and mix well.
Add the prepared salad ingredients and toss until the salad is well coated with the dressing.
Transfer to a serving platter and top with the hot prawns. Garnish with lime wedges.