Shrimps with peanut sauce – thai
Ingredients
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.