Sydney Seafood School :: Satay Udang (Prawn Satay)

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
• 2 tablespoons ground coriander
• 4 cloves garlic, peeled and crushed
• 10 red shallots, peeled and sliced (see notes)
• 1 stalk lemongrass, white only finely sliced
• 1 tablespoon finely grated ginger
• 2 medium red chillies, chopped
• 1 teaspoon grated fresh turmeric
• 1 tablespoon dark palm sugar
• 1½ tablespoons light soy sauce
• 1½ tablespoons kecap manis (see notes)
• ½ teaspoon belacan, toasted (see notes)
• ½ cup peanut oil
• 1 lime, juiced