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
Place satay sauce ingredients in a food processor and blitz until smooth.
Adjust seasoning by adding more soy sauce or lime if necessary. Set aside to infuse.
Mix garlic, sambal oelek and vegetable oil and pour over prawns.
Thread a skewer through each prawn and chargrill or braai over medium coals until just cooked through.
Scatter with garnish and serve with satay sauce for dipping.