Prep 30 mins
Cook 10 mins
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.
- 32 uncooked large king prawns (2.2 kilo)
- 4.92 ml ground turmeric
- 4.92 ml cumin seed
- 14.79 ml coriander seed
- 1.23 ml chili flakes
- 2 long green chilies, chopped coarsely
- 29.58 ml desiccated coconut
- 2 cm piece fresh ginger, grated
- 29.58 ml blanched almonds, roasted
- 29.58 ml pistachios, roasted
- 140 ml coconut milk
- 14.79 ml vegetable oil
- 14.79 ml warm water
- 29.58 ml fresh coriander leaves
- Shell and devein prawns. Thread four prawns onto each skewer.
- 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.
- 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.
- Serve skewers sprinkled with coriander leaves.
Absolutely delicious. I basted the shrimp with some of the paste while cooking, after I marinaded them for 30 minutes first-had to wait for rice to cook :) 2 tips for ppl following, do what the recipe says, just chop the pepper - the bite is important and im glad i didnt double guess myself by deseeding it. Next time (and there will be a next time) I am going to add 1 tbs of chopped lemongrass to the paste as well. I think it will marry the heat to the nuts beautifully. terrific dish.
Jewlies...we enjoyed this recipe on a warm summer evening out in the back yard. I was expecting the shrimp to have a bit more zing though (and I did use top of the line fresh spices). I would make these again, but add salt, maybe a bit more of something, maybe ginger? I liked the pistachio component. Overall an enjoyable recipe with great potential.