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

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.

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