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Prawn and Seville Satay with Wild Rice and Mango Sambal
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Satays are the South East Asian version of kebabs - small pieces of meat or fish threaded on bamboo skewers, grilled to order by itinerant street-vendors on a charcoal brazier. You'll need eight wooden satay sticks or fine skewers. If using the wooden sticks, they'll need soaking in cold water for 10 minutes so they don't scorch.
This recipe was first published in December 1999.