These easy kebabs are for every occasion – with minimal effort, these make-ahead skewers will cook in no time! The sauce can even be made a day ahead.
Ingredients
- 36 unpeeled tiger prawns
- 1 Tbsp Thai seasoning
- salt and pepper to taste
- 250 g punnet cherry tomatoes, halved
- 12 bamboo skewers
- fresh coriander, to garnish
Green curry sauce
- 2 Tbsp green curry paste
- 1 Tbsp Thai seasoning
- 270 ml can coconut cream
- ¼ cup chopped coriander
Method
- Toss prawns with seasoning and salt and pepper in a large bowl.
- Wrap each prawn around a halved tomato. Thread three prawns onto each skewer
- Heat a lightly oiled, large grill plate over a medium to high heat. Add skewers. Cook for about 3 minutes on each side or until they are cooked through. Remove from heat.
- Meanwhile, make sauce. Heat an oiled, medium saucepan over a medium heat. Add paste and seasoning. Cook, stirring for 1 minute, or until fragrant. Add cream and bring it to the boil, then keep it gently boiling, stirring occasionally for about 5 minutes, or until slightly thickened. Remove from heat and stir in the coriander.
- Pour hot sauce over skewers and garnish with coriander leaves
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This recipe is…
- Egg-free
Nutrition information
Please note, nutritional information is approximate and based on the uncooked ingredients.
| Nutrients | Qty/serve(1) |
|---|---|
| Energy | 997 kJ |
| Protein | 14.8 g |
| Fat | 16.7 g |
| - Saturated fat | 13.6 g |
| Total carbohydrates | 6.6 g |
| - Sugars | 4.4 g |
| Dietary fibre | 0.8 g |
| Sodium | 792 mg |
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