Ingredients
Satay Sauce
1/3 cup (80ml) almond butter
1⁄4 cup (60ml) coconut milk
Juice (60ml) of 2 limes
2 Tbsp (30ml) finely grated ginger
2 Tbsp (30ml) soy sauce
1 Tbsp (15ml) maple syrup or honey
3 cloves garlic, chopped
2-3 Tbsp (30-45ml) sambal oelek
1⁄4 cup (60ml) vegetable oil
Satay sticks, soaked in water
1kg tiger prawns, deveined
Garnish
Sliced spring onions, lime wedges, chopped almonds, and fresh coriander
