Categories: seafood

Ingredients

• 32 large king prawns (2.2 kg), uncooked
• 1 tsp ground turmeric
• 1 tsp cumin seeds
• 1 Tbsp coriander seeds
• 1/4 tsp chilli flakes
• 2 long green chillies, chopped coarsely
• 2 Tbsp coconut, dessicated
• ginger (10g), 2 2-cm pieces, grated
• 2 Tbsp almonds, blanched, roasted
• 2 Tbsp pistachios, roasted
• 140 ml can coconut milk
• 1 Tbsp vegetable oil
• 1 Tbsp water, warm
• 2 Tbsp cilantro, leaves

Directions

1. Shell and devein prawns. Thread 4 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; 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.

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