With a spiced, nutty coating, these prawns are dressed up for a party and only take five minutes to cook.
Ingredients
- 190g (3/4 cup) bought aioli
- 2 tablespoons chopped fresh coriander
- 1kg (about 30) green prawns, peeled leaving tails intact, deveined
- Olive oil spray
Pistachio dukkah
- 40g (1/4 cup) pistachio kernels, finely chopped
- 2 tablespoons sesame seeds
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon sea salt flakes
- 1/4 teaspoon ground black pepper
Method
- Step 1Combine the aioli and coriander in a bowl. To make the pistachio dukkah, combine the pistachio, sesame seeds, coriander, cumin, salt and pepper in a small bowl.
- Step 2Preheat a barbecue grill or chargrill on medium. Thread the prawns, tail-end first, onto bamboo skewers. Roll each prawn in the pistachio dukkah and place, in a single layer, on a tray. Spray with oil.
- Step 3Cook on the grill, turning, for 3-4 minutes or until the prawns change colour. Transfer to a serving platter. Serve with aïoli mixture.
Nutrition
860 kj
Energy
18g
Fat Total
2.5g
Saturated Fat
1g
Fibre
11g
Protein
1g
Carbs (total)
All nutrition values are per serve
Notes
Serves 10 as a starter.
- Author: Michelle Southan
- Image credit: Ian Wallace
- Publication: Australian Good Taste
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