Shrimps with peanut sauce – thai





32 peeled prawns

250 ml of coconut milk

80 g peanut butter

salt, pepper

olive oil

1 teaspoon lemon zest

3 tablespoons of lime juice

1 tablespoon soy sauce

1 tablespoon brown sugar

1 tablespoon chili sauce

1 teaspoon of fresh ginger

Preparation of the recipe

Prepare the peanut sauce by mixing all the sauce ingredients in a saucepan.

Cook over medium heat for 5 minutes without boiling, stirring constantly, until smooth. Remove from heat. The sauce will thicken further as it cools.

Prick each shrimp with a toothpick or wooden skewer to hold it in place and make it easier to eat.

Sear the mini shrimp skewers on the barbecue grill for 5 minutes, turning once midway through cooking.

Taste them by dipping them in peanut sauce.