12 raw king prawns (shrimp)
1 garlic clove, crushed
80 g (2¾ oz/⅓ cup) smooth peanut butter
1 onion, grated
1 tablespoon fish sauce
½ teaspoon chilli flakes
1 teaspoon ground turmeric
5 coriander (cilantro) roots, finely chopped
170 ml (5½ fl oz/⅔ cup) coconut milk
2 teaspoons oil
1 teaspoon Thai red curry paste
1 lemongrass stem, white part only, finely chopped
2 teaspoons tamarind purée
250 ml (9 fl oz/1 cup) coconut milk
3 tablespoons smooth peanut butter
2 teaspoons sugar
2 teaspoons roasted unsalted peanuts, finely chopped
Soak six long wooden skewers in cold water for 30 minutes to prevent scorching. Peel and devein the prawns, leaving the tails intact.
2. Using a mortar and pestle or blender, make a marinade by blending the garlic, peanut butter, onion, fish sauce, chilli flakes, turmeric, coriander roots and about 2 tablespoons of the coconut milk until smooth. Stir in the remaining coconut milk.
3. Coat the prawns in the marinade, keeping the tails out if possible. Cover and refrigerate for at least 2 hours. Thread two prawns onto each skewer. Reserve the remaining marinade for the satay sauce, leaving a little to brush over the prawns during cooking.
4. To make the satay sauce, heat the oil in a small saucepan. Add the curry paste, lemongrass and tamarind and cook over high heat for 1 minute, or until aromatic. Add the coconut milk, peanut and sugar, bring to the boil, reduce the heat and simmer, uncovered, for 2 minutes. Stir in the reserved marinade and boil for 2 minutes, or until thickened.
5. Chargrill or barbecue the prawns until cooked through, turning once during cooking and brushing with the marinade. Serve immediately with the satay sauce, sprinkled with the chopped peanuts.