Chilli King Prawns Shrimp Skewers With Pistachio Coriander Rub Recipes

CHILI PRAWN SKEWERS

Chili Prawn Skewers image

Provided by Danny Boome

Time 30m

Yield 8 skewers

Number Of Ingredients 5

Ingredients

24 large shrimp (about 1 pound), peeled and deveined
1/2 fresh pineapple, cut into 16 (1-inch) chunks
2 limes
2 tablespoon honey
1 pinch red chili flakes

Steps:

If using wooden skewers, soak them in cold water for at least 20 minutes.
Preheat the grill to medium-high.
Alternate on each skewer 3 shrimp and 2 pieces of pineapple. Squeeze juice of 1 lime over the skewers. Sear on a hot grill or under the oven broiler until cooked through, about 2 minutes per side.
Mix the honey, chili flakes and juice of 1 lime. Brush honey mixture over the cooked kebabs.

PRAWN AND KING FISH SKEWERS WITH COCONUT RICE

Prawn and King Fish Skewers With Coconut Rice image

I found a few recipes when visiting mum that I wanted to try so I am posting here for safe keeping. This sounded really good

Provided by The Flying Chef

Categories < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

16 king prawns (large and green)
4 (300 g) kingfish fillets
1 tablespoon ground cumin
2 teaspoons ground coriander
1/2 teaspoon chili powder
1/4 cup peanut oil
2 teaspoons fish sauce
2 teaspoons lime juice
1 3/4 cups long-grain white rice
1 2/3 cups coconut cream
2 1/4 cups water
1/3 cup flaked coconut
3/4 cup roughly chopped fresh coriander leaves

Steps:

Shell and devein prawns leaving tails in tact. Cut each fillet into six pieces. Thread alternate pieces of fish and prawns on Skewers, either metal or soaked wooden ones.
Combine spices, oil, sauce and juice in a small bowl; brush over fish and prawns. Cook skewers on heated oiled grill plate, or grill, or BBQ until browned all over and cooked as desired,.
Serve with coconut rice.
To Make the Rice.
Combine rice, coconut cream and water in a large saucepan, bring to the boil, stirring occasionally.
Reduce heat and simmer, covered for about 20 min's or until liquid is absorbed and rice is just tender.
Meanwhile heat a small frying pan, add flaked coconut and cook over a low heat until browned lightly.
Stir toasted coconut and coriander into cooked rice.

Nutrition Facts : Calories 811.2, Fat 40.4, SaturatedFat 24, Cholesterol 170.2, Sodium 488.8, Carbohydrate 80.7, Fiber 4.8, Sugar 10.6, Protein 32.7

CHILLI KING PRAWNS (SHRIMP) SKEWERS WITH PISTACHIO CORIANDER RUB

Chilli King Prawns (Shrimp) Skewers With Pistachio Coriander Rub image

Australian Women's Weekly recipe. You will need 8 skewers and don't forget to soak your skewers if you use bamboo skewers, so they don't burn.

Provided by Jewelies

Categories New Zealand

Time 40m

Yield 8 skewers, 4 serving(s)

Number Of Ingredients 14

Ingredients

32 uncooked large king prawns (2.2 kilo)
1 teaspoon ground turmeric
1 teaspoon cumin seed
1 tablespoon coriander seed
1/4 teaspoon chili flakes
2 long green chilies, chopped coarsely
2 tablespoons desiccated coconut
2 cm piece fresh ginger, grated
2 tablespoons blanched almonds, roasted
2 tablespoons pistachios, roasted
140 ml coconut milk
1 tablespoon vegetable oil
1 tablespoon warm water
2 tablespoons fresh coriander leaves

Steps:

Shell and devein prawns. Thread four prawns onto each skewer.
Blend or process spices, green chilli, coconut, ginger, nuts, coconut milk and oil until mixture forms a paste. Transfer to small bowl and stir in the water.
Rub paste into prawns. Cook skewers on heated oiled grill plate (or grill or BBQ), brushing occasionally with remaining paste, until prawns have changed colour and cooked through.
Serve skewers sprinkled with coriander leaves.

Nutrition Facts : Calories 335.9, Fat 18.5, SaturatedFat 8.5, Cholesterol 282.2, Sodium 1287, Carbohydrate 9.8, Fiber 2.2, Sugar 2.6, Protein 33.8

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