Prawns are marinated in a delicious mixture of peanuts, spices, honey and chilli sauce, then flash fried and served with a reduced sauce made from the marinade. Great for a dinner party or family get together.
- 16 king prawns, cleaned, deveined, peeled
- 150g crunchy peanut butter
- 220ml chicken stock
- 2 tbsp. dry sherry
- 2 tbsp. lemon juice
- 2 tbsp. runny honey
- 1 onion, finely chopped
- 2 tbsp. soy sauce
- 1 tsp. each minced ginger and garlic
- 1 tsp. brown sugar
- 1/2 tsp. each ground cumin, coriander and hot chilli sauce
In a bowl, combine the peanut butter, chicken stock, sherry, lemon juice, honey, onion, soy sauce, ginger, garlic, brown sugar, cumin, coriander and chilli sauce. If you like, put everything into a blender and whiz until combined.
Cover the prawns with the marinade mixture and toss to coat. Cover and leave in the fridge for 2 hours. Remove from the marinade and put the leftover marinade into a saucepan. Bring to the boil and reduce to a simmer.
Meanwhile, heat a little oil in a frying pan. Fry the prawns until pink and opaque and serve alongside the reduced peanut mixture