Makes 12 skewers
INGREDIENTS
700g/1/1/2 Ib whole fresh prawn (shrimp) tails or 24 king prawns (shrimp)
2 tbsp coriander seeds
2 tsp fennel seeds
2 shallots, or 1 small onion, finely chopped
1 piece fresh ginger, 12mm/1/2 in long, peeled and finely chopped
cloves garlic, crushed
1 piece lemon grass, 5cm/ 2in long
2 tsp creamed coconut
juice of 1 lime
1 tbsp fish sauce
2 tsp chilli sauce
2 tbsp light soy sauce
4 tsp sugar
1/2 tsp salt

Sauce
2 ripe paw paws or papayas
juice of 1 lime
1/2 tsp freshly-ground black pepper
pinch of salt
2 tbsp freshly-chopped mint

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Prawn (Shrimp) Sate with Paw Paw Sauce

Thread the prawns (shrimp) onto 12 bamboo skewers and lay on a flat plate.

Dry-fry the coriander and fennel seeds, then pound smoothly in a pestle and mortar. Add the shallots or onion, ginger, garlic and lemon

grass and combine. Lastly add the coconut, lime juice, fish, chilli and soy sauces, sugar and salt. Spread the sauce over the prawns (shrimp)

and leave in a cool place for up to 8 hours. Cook the prawns (shrimp) under a moderate grill (broiler) or over a barbecue for 6—8 minutes, turning once.

Blend the paw paw, lime juice, peppf and salt. Stir in the mint and serve.