Grilled Prawns Satay with Peaches and Bok Choy

Ingredients for Grilled Prawns Satay with Peaches and Bok Choy

• 90ml smooth natural peanut butter, stirred to combine

• 70g (packed) dark brown sugar

• 45ml seasoned rice vinegar

• 2 tablespoons soy sauce

• 2 to 3 teaspoons hot chilli paste (such as sambal oelek)*

• 140ml peach nectar, divided

• 3 peaches or nectarines, each cut into 6 wedges

• 16 uncooked large prawns, peeled, deveined

• 6 heads of baby bok choy, halved lengthwise

How to make Grilled Prawns Satay with Peaches and Bok Choy

Prepare barbecue (medium-high heat). Whisk first 5 ingredients and 5 tablespoons nectar until smooth; season sauce with pepper.

Arrange peaches, prawns, and bok choy on grill. Brush with 60ml nectar; brush lightly with 60ml sauce. Sprinkle with salt and pepper. Grill until peaches are slightly charred, prawns are just opaque in centre, and bok choy halves are just tender, about 2 minutes per side for peaches and 3 minutes per side for prawns and bok choy.

Mound prawns, bok choy, and peaches on platter. Drizzle with some sauce. Serve with remaining sauce.

*Available in the Asian foods section of many supermarkets and at Asian markets.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.