Spicy pistachio prawns
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
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.
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.