INGREDIENTS
18 large green prawns, peeled and deveined
1 Lebanese cucumber, cut into batons
2 spring onions, quartered
¼ pineapple, peeled and cut into bite-sized pieces
METHOD
Make Satay Udang Paste: combine all ingredients to a fine paste in a food processor. Pour into a bowl, add prawns, mix well, cover and set aside for 30 minutes.
Heat a barbecue or char-grill plate.
Push a bamboo skewer through each prawn, lengthways from the tail end.
Cook prawns for about 2 minutes each side, until just cooked through. Arrange on a platter with cucumber, spring onion and pineapple.
