Prawns (not shrimp) on the barbie? Quite frankly, it’d be un-Australian to not make this recipe this summer.
Prawn laksa skewers
WRITTEN BY:
Eileen
SERVES:
8
NUTRITION:
Good source of Protein
DIFFICULTY
Easy
TIME
20 minutes
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Method
1.
Combine laksa paste, coconut milk and oil in a bowl. Transfer half the laksa mixture to a separate bowl. Add prawns and toss to coat. Cover and chill for at least 30 minutes or overnight to marinate.
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2.
Place remaining laksa mixture in a saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, for 3 minutes or until warmed through.
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3.
Heat a chargrill pan or barbecue to high heat. Thread laksa prawns onto skewers and grill, brushing regularly with warm laksa paste mixture, for 2 minutes each side or until prawns are just cooked through.
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4.
Place skewers on a serving platter. Drizzle with a little extra coconut milk and scatter with mint and fried shallots. Serve immediately with roti and remaining extra coconut milk.
Shopping List
- Atlantic Peeled Prawns 2kg
- Atlantic Prawns Shell on 1kg
- Deveined Prawns 13-15 1kg
- Deveined Prawns 26-30 1kg
- Deveined Prawns 21-25 1kg
- King Prawns raw 6/8 1kg
- King Prawns 10-20 1kg
- King Prawns 20-30 farmed 1kg
- King Prawns farmed 30-40 1kg
- Peeled Prawns 1kg
- Raw Headless Prawns 6/8 440g net
- Raw Headless Prawns u/5 700g net
- Raw Headless Prawns 800g net 21/25
- Whole Red Prawns 2kg
Ingredients
1.
1/2 cup (160g) laksa paste
2.
1/2 cup (125ml) coconut milk, plus extra to serve
3.
1/4 cup (60ml) sunflower oil
4.
24 medium green prawns, peeled (heads and tails intact), deveined
5.
Mint leaves, fried Asian shallots and roti (from selected supermarkets), to serve
