serves
4-6
cook
30 minutes
serves
4-6
people
cooking
30
minutes
Ingredients
2 tablespoons pistachios, toasted
1 long green chilli, chopped
1 tablespoon coriander seeds
1 teaspoon ground turmeric
1 teaspoon grated ginger
¼ cup (60ml) coconut milk
1kg large green prawns, peeled, deveined, tails intact
coriander leaves, salad, grilled lime slices, to serve
Instructions
1. Place pistachio, chilli, coriander, turmeric, ginger and coconut milk in a blender and process until smooth. Transfer to a shallow bowl and add prawns. Rub paste into prawns.
2. Preheat barbecue on high. Lightly grease flat plate and cook prawns for 3-4 minutes, brushing occasionally with remaining paste, until prawns are pink and cooked through. Serve prawns with coriander.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
