- 750 g prawns
- 200 ml coconut milk
- 1/4 jar peanut butter
- 1 Tbl chilli sauce
- 33 g chopped peanuts
Peel the prawns but leave tails on and fry in a little butter and olive oil until cooked.
Toss into a bowl and squeeze over a little lemon juice, add some finely chopped chilli, chopped coriander, a little crushed garlic and season.
For the sauce: Place the coconut milk in a saucepan and bring to the boil. Add the lemon juice, peanut butter, chilli sauce and finally the chopped peanuts.
Skewer the prawns on sterilised porcupine quills and serve with peanut sauce.