Spiced barbecued prawns

Spiced barbecued prawns

By
From
Zest
Serves
4-6
Prep
10 mins
Cooking time
5 mins
Photographer
Ian Hofstetter

Bamboo skewers need to be soaked in warm water for 30 minutes before use otherwise they will char and burn on your barbecue. You might also like to wear disposable gloves when handling the marinated prawns as turmeric’s vivid yellow can stain your hands.

Ingredients

Quantity Ingredient
1 small onion, finely chopped
1 tablespoon rice bran oil
1 tablespoon lemon juice
1 tablespoon basil, chopped
1 tablespoon coriander, chopped
2 teaspoons ground cumin
1/2 teaspoon turmeric
1/2 teaspoon paprika
1 garlic clove, crushed
1 teaspoon ginger, grated
1kg green prawns, peeled and de-veined, tails intact
spray oil
low-gi rice, steamed, to serve
mixed salad, to serve

Method

  1. Combine the chopped onion, oil, lemon juice, fresh herbs, spices, garlic and ginger in a large mixing bowl.
  2. Add the prawns, tossing to coat well. Thread about 5 prawns onto each of 6 pre-soaked bamboo skewers.
  3. Preheat your barbecue or char-grill to medium. Spray with a little oil and cook the skewers for 1–2 minutes on each side until cooked through.
  4. Serve straight from the barbecue with a mixed salad and steamed rice.

Variation

  • You can also turn this dish into a simple stir-fry. Cook the herbs, spices and aromatics in a wok until aromatic, then add the prawns, a splash of stock and some Asian greens of your choice. Serve with steamed rice.
Tags:
healthy
diet
low
fat. low-fat. low
calorie
low-calorie
skinny
nutritional
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