- 1kg medium uncooked king prawns, peeled and devein leaving the heads
- 1 tablespoon Chilli Sauce
- 1 AYAM™ Satay Sauce 220g
- 2 avocados, peeled, seeded, chopped 2 tablespoons chopped coriander
- 2 teaspoons lime juice
- 2 teaspoons mirin
Combine the chili sauce and the satay sauce in a large bowl.
Add the prawns and toss to coat. Refrigerate for at least 30 minutes.
Preheat the grill to high.
Grill the prawns for about 2 minutes on each side, until just cooked through.
For the coriander avocado dip, simply combine all ingredients (avocados, coriander, lime juice, mirin) in a serving bowl for dipping.
You can do it also just before serving.
A simple dish, that not only tastes great, but also looks appetizing.