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    Prawn and Seville Satay with Wild Rice and Mango Sambal

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    Prawn and Seville Satay with Wild Rice and Mango Sambal

    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.

    Serves: 4


    • 24 Waitrose Peeled Raw Tiger Prawns
    • 1-2 Seville oranges, chopped into small triangular chunks
    • For the marinade:
    • Juice of 2 Seville oranges
    • 2tbsp clear honey
    • 2tbsp Waitrose Light Soya Sauce
    • 2tbsp sesame or sunflower oil
    • For the rice:
    • 350g wild rice
    • Juice and grated zest of 1 Seville orange
    • For the sambal:
    • 2 Seville oranges, segmented, then peeled, skin and pips removed
    • 1 ripe mango, peeled, stoned and diced
    • 1 red chilli, deseeded and finely chopped


    1. Thread three prawns on to each pre-soaked wooden stick, curling the tails round so you can push the stick through twice, and slip a chunk of orange between each prawn. Put in a shallow non-metallic dish.
    2. Mix together the marinade ingredients and brush over the prawns. Cover and leave in the fridge.
    3. Cook the rice according to the pack instructions until soft. Drain, toss with the orange juice and zest, and keep warm. Combine the sambal ingredients and set aside.
    4. Preheat the grill to maximum. Remove the prawns from the dish, reserving the marinade. Grill the prawns for 2-3 minutes each side, turning once, until the flesh is opaque and firm, and the skin of the orange has blackened a little.
    5. Meanwhile, bring the reserved marinade to the boil in a small pan. Tip the juices from the grill pan into the marinade and bubble up to make a little sauce. Place two skewers on each plate, trickle with the sauce and serve with the rice and sambal. Serve the remaining rice and sambal separately.

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