INGREDIENTS
20 large, peeled raw prawns
Marinade
2 tablespoons Tom Yum paste
2 tablespoons coconut cream
2 tablespoons lime juice
2 tablespoons vegetable oil
To assemble
20 large mint leaves
20 x 20 cm wooden skewers soaked in cold water for 30 minutes
METHOD
Combine all the marinade ingredients in a large shallow dish. Add the prawns and turn to coat well. Cover and refrigerate for at least 30 minutes and up to 2 hours.
Starting at the tail, thread the prawns onto the skewers, pulling them as straight as possible. Dip each mint leaf in the marinade and wrap around the prawns, pressing it on to adhere.
Cook on a lightly greased, preheated ridged grill or sauté pan for 1-2 minutes each side. Drain on kitchen towels.
Serve warm or at room temperature. Makes 20 skewers
Pantry note: Tom Yum paste can be found in Asian food stores or the international section at supermarkets.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.