Prawn Skewers with Coconut Satay Dipping Sauce

Ingredients

• 16 large green prawns, peeled, tails intact
• 2 garlic cloves, crushed
• 2 tablespoons finely chopped chives, plus extra, to garnish
• 1 tablespoon olive oil

• 2 tablespoons tahini
• 3 tablespoons no-added-salt crunchy peanut butter
• 2 teaspoons fish sauce
• 1 Lime juice
• 2 teaspoons kecap manis
• ½ cup light coconut cream

1. Combine prawns, garlic, chives and oil in a large bowl. Season and mix well. Thread the prawns length ways along the soaked skewers, tail end first.
2. Preheat a barbecue hotplate or chargrill pan and spray with olive oil. Cook the prawns over medium-high heat for 2–3 minutes each side, or until golden and just cooked through.
3. Meanwhile, make the coconut sauce: Combine all ingredients in a small pan. Stir over low heat until warmed through and mixture is smooth. Add 2–3 tablespoons of water to thin the sauce, if necessary.
4. Transfer prawns to serving platter. Garnish with extra chives and serve with the coconut satay dipping sauce.