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Nutrition Facts
Serving Size 1 (308g) Recipe makes 4 servings The following items or measurements are not included below: 2 cm fresh ginger
Calories 422
Calories from Fat 177		(42%)
Amount Per Serving		%DV
	Total Fat 19.8g	30%
	Saturated Fat 8.8g	43%
	Monounsaturated Fat 4.4g
	Polyunsaturated Fat 4.6g
	Trans Fat 0.0g
Cholesterol 340mg		113%
Sodium 364mg		15%
Potassium 654mg		18%
Total Carbohydrate 12.1g		4%
	Dietary Fiber 3.0g	11%
	Sugars 5.2g
Protein 49.2g		98%
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By: Chef Kate

Chilli King Prawns (Shrimp) Skewers With Pistachio Coriander Rub

Recipe #196290 | 40 min | 30 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Jewelies
Nov 18, 2006

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.

SERVES 4 , 8 skewers (change servings and units)

Ingredients

32 uncooked large king prawns (2.2 kilo)
1 teaspoon ground turmeric
1 teaspoon cumin seed
1 tablespoon coriander seed
1/4 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.

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Featured Reviews for This Recipe

From: MarraMamba

On Oct 27, 2007

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.

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From: Mrs Goodall

On Jun 2, 2007

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.

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