Name: Herbed prawn skewers
Cook time: 5 min
Total time: 5 min
Ingredients: 16 uncooked medium king prawns, shelled, deveined, tails intact; 1 tablespoon olive oil; 2 tablespoon finely chopped fresh flat-leaf parsley; 2 tablespoon finely chopped fresh mint; 2 tablespoon finely chopped fresh coriander; 2 clove garlic, crushed; 2 teaspoon finely grated lemon rind; 1 tablespoon lemon juice; 1 teaspoon ground allspice; 1 teaspoon caraway seeds

Ingredients

16 uncooked medium king prawns, shelled, deveined, tails intact

1 tablespoon olive oil

2 tablespoon finely chopped fresh flat-leaf parsley

2 tablespoon finely chopped fresh mint

2 tablespoon finely chopped fresh coriander

2 clove garlic, crushed

2 teaspoon finely grated lemon rind

1 tablespoon lemon juice

1 teaspoon ground allspice

1 teaspoon caraway seeds

Method

1.Combine prawns with remaining ingredients in medium bowl.

2.Preheat grill.

3.Thread prawns, tail-end first, onto skewers or strong toothpicks. Grill prawns about 5 minutes or until changed in colour.

Soak 16 small bamboo skewers in water for at least an hour before using to prevent them splintering and scorching.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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