Name: Chilli king prawn skewers with pistachio coriander rub
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 32 (2.2kg) uncooked large king prawns; 1 teaspoon ground turmeric; 1 teaspoon cumin seeds; 1 tablespoon coriander seeds; 1/4 teaspoon chilli flakes; 2 long green chillies, chopped coarsely; 2 tablespoon desiccated coconut; 2 centimetre piece (10g) fresh ginger, grated; 2 tablespoon blanched almonds, roasted; 2 tablespoon pistachios, roasted; 140 millilitre can coconut milk; 1 tablespoon vegetable oil; 1 tablespoon warm water; 2 tablespoon fresh coriander leaves

Ingredients

32 (2.2kg) uncooked large king prawns

1 teaspoon ground turmeric

1 teaspoon cumin seeds

1 tablespoon coriander seeds

1/4 teaspoon chilli flakes

2 long green chillies, chopped coarsely

2 tablespoon desiccated coconut

2 centimetre piece (10g) fresh ginger, grated

2 tablespoon blanched almonds, roasted

2 tablespoon pistachios, roasted

140 millilitre can coconut milk

1 tablespoon vegetable oil

1 tablespoon warm water

2 tablespoon fresh coriander leaves

Method

1.Shell and devein prawns. Thread four prawns onto each skewer.

2.Process spices, green chilli, coconut, ginger, nuts, coconut milk and oil until mixture forms a paste. Transfer to small bowl, stir in the water.

3.Rub paste into prawns, cook skewers on heated oiled grill plate (or grill or barbecue), brushing occasionally with remaining paste, until prawns are changed in colour and cooked.

4.Serve skewers sprinkled with coriander leaves.

The flavour of fresh coriander and its seeds dominate this dish. You need to soak eight bamboo skewers in water for at least an hour before using to prevent them splintering and scorching.
Note

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