Step 1

For the satay, place all ingredients in a food processor and whiz until smooth.

Step 2

Place the prawns in a non-reactive container and pour over the satay sauce. Refrigerate for 1 hour to marinate.

Step 3

To make dressing, soak dried shrimp, if using, in cold water for 5 minutes to soften. Drain. Using a mortar and pestle, pound shrimp, garlic and chilli to a rough paste. Add fish sauce, sugar and lime juice. Taste and adjust seasoning, if needed. Set aside.

Step 4

Heat a chargrill pan or barbecue to high heat. Take 5 prawns and thread onto 2 skewers (this will hold them in place). Repeat with remaining prawns and skewers. Grill for 2 minutes each side or until just cooked.

Step 5

To serve, place the papaya in a bowl with the tomato, snake bean and chopped peanut. Pour over some of the dressing and top with coriander leaves. Serve with prawns and remaining dressing.