Thai coconut- curry prawn kebabs

It is the mild curry flavor with the slight creaminess of the coconut milk that gives these prawns (shrimp) all their greatness. While this recipe is perfect as an appetiser, the prawns are also perfect in salads or served over hot rice.

Credit: Harvard Common Press

• makes

  6-8

• prep

  10 minutes

• cook

  7 minutes

• difficulty

  Easy

Ingredients

• 900 g  (2 lbs) jumbo prawns (shrimp)
• 6 to 8 skewers or thin sugarcane skewers

Coconut-curry marinade

• ¾ cup (175 ml) coconut milk
• Juice of 1 lime
• 1 tbsp (15 ml) water
• 1 tbsp (15 g) green curry paste
• 2 tsp fish sauce
• 1 tsp Asian chili paste
• 1 tsp grated ginger
• 1 tsp granulated sugar
• ½ tsp salt
• ½ tsp black pepper

Marinating time: 1 hour

Instructions

Combine all the ingredients for the Coconut- Curry Marinade.

Peel and devein the prawns. Make sure to leave the tails on. Wash with cold water and pat dry with paper towels.

Place the prawns into a resealable plastic bag. Pour the marinade over the shrimp. Using tongs, carefully toss the prawns with the marinade. Remove any excess air from the bag, seal, and place into the refrigerator for 1 hour.

Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.

Thread the shrimp onto the skewers. Place about 5 to 8 shrimp per skewer, depending on type of skewer being used. Discard any marinade remaining in the bag.

Place the kebabs on the grill. Cook for 3 to 4 minutes per side.

Remove the kebabs from the grill and serve.

Note

• For a vegetarian or vegan option, use firm or extra-firm tofu instead of the shrimp.

Recipe from Kebabs by Derrick Riches (Murdoch Books, hb, $27.99). Read the kebab master's Three Rules of Kebab here. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.