Grilled Satay Prawns

400g medium to large prawns
1-2 tbsp olive oil
Short bamboo skeweers

Marinate (ground)
2 tbsp chilli powder
1/2 tsp turmeric powder
6 shallots
2 cloves garlic

Dipping sauce (combined)
4 chili padi, chopped
3 tbsp apple cider vinegar
2 tbsp Thai chili sauce
1/8 tsp salt or to taste
1-2 tbsp sugar or to taste
2 tbsp chopped coriander leaves

Shell prawns, leaving tails intact. Make a slit on the back of prawns and devein. Clean, then dab with kitchen paper towels.

Combine marinade ingredients in a bowl then rub mixture onto the prawns to season for 15 minutes.

Skewer the prawns and lightly brush with olive oil.

Grill the prawns in a preheated oven at 190 C until cooked. Serve the prawns with dipping sauce, if preferred.