Gamba's with cashew nut satay sauce
Prawns marinated in a delicious soy marinade with ginger, garlic and sesame, served with a homemade satay sauce of cashew nuts and coconut milk.
Ingredients
Grilled gamba's
- 100 ml soy sauce
- 100 ml sesame oil
- 3 cm ginger fresh, grated
- 4 cloves garlic sliced thin
- 1 red pepper deseeded, sliced thin
- 16 gamba's uncooked
Cashew nut satay sauce
- 200 grams cashew nuts grind finely
- 4 tablespoons soy sauce sweet like ketjap manis
- 4 tablespoons brown sugar
- 1 teaspoon sambal
- 200 ml coconut milk
Instructions
Grilled gamba's
- In a bowl add the soy sauce, sesame oil, ginger, garlic and pepper and mix well.
- Put the gamba's in het bowl and make sure each of them is covered in the marinate.
- Let it marinate for 15 minutes at room temperature.
- Make sure the grill is hot and bake the gamba's on both sites for about 2 minutes (they should be coloured pink).
Cashew nut satay sauce
- In a saucepan add the grind cashew nuts, soy sauce, brown sugar, sambal and coconut milk.
- Whisk everything well (keep whisking) and put on high heat until it comes to a boil.
- Turn the heat low and keep whisking until it thickens.
- Serve the grilled gamba's with the cashew nut satay sauce
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