Name: Chilli prawn skewers with koshumbir
Prep time: 50 min
Cook time: 10 min
Total time: 60 min
Yield: 4
Ingredients: Koshumbir; 1 lebanese cucumber (130g); 1 small carrot (70g); 1 small onion (80g), chopped finely; 1 fresh long green chilli, seeded, chopped thinly; 3 teaspoon finely grated ginger; 1/4 cup (35g) roasted peanuts; 1 tablespoon lemon juice; Chilli prawn skewers; 32 uncooked large king prawns (2.2kg); 1 teaspoon ground turmeric; 1 teaspoon cumin seeds; 1 tablespoon coriander seeds; 1/4 teaspoon chilli flakes; 2 fresh long green chillis, chopped; 2 tablespoon desiccated coconut; 2 teaspoon finely grated ginger; 2 tablespoon roasted almonds; 2 tablespoon pistachios, roasted; 1/2 cup (125ml) canned coconut milk; 1 tablespoon vegetable oil; 1 tablespoon warm water; 2 tablespoon fresh coriander leaves

Chilli prawn skewers with koshumbir

These delicious homemade Indian-spiced prawn skewers are the perfect finger food to serve to dinner party guests.

Serves 4

Prep

50M

Cook

10M

Total

Ingredients

Koshumbir

1 lebanese cucumber (130g)

1 small carrot (70g)

1 small onion (80g), chopped finely

1 fresh long green chilli, seeded, chopped thinly

3 teaspoon finely grated ginger

1/4 cup (35g) roasted peanuts

1 tablespoon lemon juice

Chilli prawn skewers

32 uncooked large king prawns (2.2kg)

1 teaspoon ground turmeric

1 teaspoon cumin seeds

1 tablespoon coriander seeds

1/4 teaspoon chilli flakes

2 fresh long green chillis, chopped

2 tablespoon desiccated coconut

2 teaspoon finely grated ginger

2 tablespoon roasted almonds

2 tablespoon pistachios, roasted

1/2 cup (125ml) canned coconut milk

1 tablespoon vegetable oil

1 tablespoon warm water

2 tablespoon fresh coriander leaves

Method

1.Make koshumbir: Peel cucumber, then cut in half lengthways; scoop out seeds with a teaspoon. Cut cucumber and carrot into matchsticks or use an Asian vegetable stripper. Place cucumber and carrot in a medium bowl with remaining ingredients; toss gently to combine.

2.Shell and devein prawns, leaving tails intact. Thread four prawns onto each skewer.

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

4.Rub paste over prawns; cook skewers on a heated oiled chargrill plate (or barbecue or grill), brushing occasionally with remaining paste, until prawns are changed in colour and just cooked.

5.Serve skewers topped with coriander leaves, and koshumbir.

Serve with naan, roti or other flat bread. Koshumbir, sometimes spelled koshambir, is a fresh shredded vegetable salad that is served alongside curries.
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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