Prawn satay

Ingredients

80 ml (1/3 cup) tamari

80 ml (1/3 cup) melted coconut oil

15 gm ginger, finely grated

4 garlic cloves, crushed

1 tbsp roasted red chilli flakes

1 tsp ground cumin

16 uncooked king prawns, in the shell

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SATAY SAUCE

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140 gm (1 cup) cashew nuts, plus extra, coarsely chopped, to serve

125 gm (½ cup) almond butter (see note)

2 tbsp finely grated ginger

1 small red chilli, seeds removed, coarsely chopped

2 tbsp tamari

1 tbsp toasted sesame oil

1 tbsp maple syrup

Directions

For satay sauce, process cashew nuts in a food processor until finely ground, then add almond butter, ginger and fresh chilli, and process to a coarse paste. Add tamari, sesame oil and maple syrup, blend well, then, with the motor running, slowly add 60ml water and process until smooth. Add a little more water if you prefer a thinner sauce. Set aside in a bowl.
Heat a barbecue or char-grill pan over high heat. Combine tamari, coconut oil, ginger, garlic, chilli flakes and cumin in a large bowl. Add prawns, toss to coat well and set aside to marinate (10 minutes).
Grill prawns, turning once, until charred, golden-brown and cooked through (1½-2 minutes each side). Season to taste and serve hot with satay sauce scattered with extra chopped cashew nuts.

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