Cambodian Chili King Prawn Skewers with Pistachio Coriander Rub



Cambodian Chili King Prawn Skewers with Pistachio Coriander Rub

Recipe only

Coriander is said to be one of the world's most used herbs, and you will find it widely used in lots of recipes from salads, stir-fries, curries, and even pesto. The flavor of the fresh coriander and its seeds dominate the dish.
You will need to soak about 8 bamboo skewers in water for at least an hour before using to prevent them splintering and scorching.

INGREDIENTS

35 (2.5 kg) uncooked large king prawns
1 teaspoon ground turmeric
1 teaspoon cumin seeds
1 tablespoon coriander seeds
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 can coconut milk
1 tablespoon vegetable oil
1 tablespoon warm water
2 tablespoons fresh coriander

METHOD

1. Shell and devein the prawns. Thread four (4) onto each skewer.

2. Blend or process spices, green chilies, coconut, ginger, nuts, coconut milk and oil until mixture forms a paste. Transfer to a small bowl, stir in the water.

3. Rub the paste into the prawns, cook prawn skewers on heated oiled grill plate or BBQ, brushing occasionally with the remaining paste, until the prawns are well cooked and their colour becomes orange.

4. Serve the prawn skewers sprinkled with coriander leaves.
Location: South East Asia

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