Recipe – Satay Prawn Lettuce Cups
Ingredients
| For the Satay Sauce | For the Lettuce Cups |
| 1 large brown onion, finely chopped | 24 large peeled prawns, deveined, tails left on |
| 2 garlic cloves, crushed | Juice of 1/2 lime |
| 2.5cm piece fresh ginger, grated | 6 lettuce leaves, washed and trimmed |
| 1 tsp ground coriander | 1/2 red capsicum, thinly sliced |
| 1 tbsp brown sugar | 1/2 red onion, thinly sliced |
| 2 tbsp kecap manis | 1 small carrot, finely shredded |
| 1/2 cup crunchy peanut butter | 1 small red chili, deseeded, very finely sliced |
| 1 cup water | 1/2 bunch fresh coriander, roughly torn |
| Juice of 1/2 lime | 1/2 cup peanuts, roughly chopped |
| 1tsp salt | Lime wedges, to serve |
Directions
Step 1 – Heat the BBQ to medium heat (180 – 200°C) with two zone heat. Ensure the grills are clean. If you are using a charcoal grill, keep at least half of the charcoal grate clear of briquettes or charcoal as a zone of indirect heat. If you are using a gas BBQ, light a burner on one side of the BBQ only. If you are using a Weber Q, have a trivet and convection tray on hand.
Step 2 – Place the prawns onto the BBQ grill, over direct heat and cook for 2-3 minutes, squeezing the juice of 1/2 a lime over the prawns as they cook. Remove from the grill and set aside to cool.
Step 3 – In a BBQ safe frying pan over direct heat, make the sauce by frying the onion until softened in a little oil, then add the garlic and ginger and fry for 3 – 4 minutes. Add the ground coriander, brown sugar, kecap manis, peanut butter, water, lime juice and salt, stir to combine then bring to the boil. Remove the frying pan from direct heat (use a trivet and convection tray in a Weber Q) and cook the sauce for around 15 minutes or until it begins to thicken, stirring regularly. Remove the mixture from the BBQ and add to a food processor, blending to form a thick sauce.
Step 4 – Assemble the lettuce cups by layering with the capsicum, onion, carrot, then add the prawns before garnishing with the chilli, coriander and chopped peanuts. Serve with the satay sauce and lime wedges.
