Chilli King Prawns (Shrimp) Skewers With Pistachio Coriander Rub

Jewelies's Note:

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.

• Total Time: 40 mins
• Prep Time: 30 mins
• Cook Time: 10 mins

Ingredients:

Serves: 4

Yield: 8.0 skewers

• 32 uncooked large king prawns (2.2 kilo)
• 1 teaspoon ground turmeric
• 1 teaspoon cumin seed
• 1 tablespoon coriander seed
• ¼ 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.

Reviews

[MarraMamba]

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.

[Mrs Goodall]

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.