Chilli king prawn skewers with pistachio coriander rub

chilli king prawn skewers with pistachio coriander rub



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.