Supreme Recipes

INGREDIENTS:

16 oz. jumbo prawns
1 onion, coarsely chopped
½ cup oil
1 cup lemon juice
1 cup natural yogurt
½ cup Tikka paste or sauce

METHOD:

Combine onion, oil, lemon juice, yogurt and Tikkapaste or sauce. Add jumbo prawns and coat thoroughly. Cover and chill for 5 hours.
Preheat grill to hot. Using metal skewers, pierce centers of each piece until full.
Balance skewers on a grill pan and cook for atleast 5 minutes each side, or until juices run clean.
Serve hot with a spinach salad.

Ingredients

8 boneless skinless chicken breast halves, cut into cubes
1/2 cup soy sauce
1/2 cup fresh orange juice
1/4 cup lime juice
2 tablespoons crunchy peanut butter
2 tsp curry powder
2 garlic cloves
1 tsp dried red chili pepper flakes
1 tsp cumin
24 bamboo skewers
For Peanut sauce:
3/4 cup coconut milk
1/2 cup crunchy peanut butter
1/4 cup fresh lemon juice
2 tbsp soy sauce
1 tbsp brown sugar
2 garlic cloves
1 tsp grated ginger
1 tsp crushed red pepper
1/2 cup heavy cream


Method

Combine all ingredients in a shallow dish for marination.
Thread chicken through skewers and place in marinade;refrigerate for one hour or overnight for an intense flavour.
To Grill: Prepare a covered grill for direct grilling.Arrange chicken on the grill, turning several times and basting with marinade until crispy on the outside and cooked through inside.
Garnish with cilantro and serve with the peanut sauce.
For the peanut sauce: In a medium saucepan overmedium heat combine all the ingredients except for the heavy cream. Stir constantly until the sauce is as thick as the cream, about ten minutes. Transfer to a food processor and puree briefly. Add the cream and blend until smooth. Serve at room temperature or slightly warm.