Chilli King Prawns (Shrimp) Skewers With Pistachio Coriander Rub |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Australian Women's Weekly recipe. You will need 8 skewers and don't forget to soak your skewers if you use bamboo skewers, so they don't burn. Ingredients:
32 uncooked large king prawns (2.2 kilo) |
1 teaspoon ground turmeric |
1 teaspoon cumin seed |
1 tablespoon coriander seed |
1/4 teaspoon chili flakes |
2 long green chilies, chopped coarsely |
2 tablespoons desiccated coconut |
2 cm piece fresh ginger, grated |
2 tablespoons blanched almonds, roasted |
2 tablespoons pistachios, roasted |
140 ml coconut milk |
1 tablespoon vegetable oil |
1 tablespoon warm water |
2 tablespoons fresh coriander leaves |
Directions:
1. Shell and devein prawns. Thread four prawns onto each skewer.
2. Blend or process spices, green chilli, coconut, ginger, nuts, coconut milk and oil until mixture forms a paste. Transfer to small bowl and stir in the water.
3. Rub paste into prawns. Cook skewers on heated oiled grill plate (or grill or BBQ), brushing occasionally with remaining paste, until prawns have changed colour and cooked through.
4. Serve skewers sprinkled with coriander leaves.
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