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BBQ Oriental Prawns with Chilli, Lime & Coriander Dip<

BBQ Oriental Prawns with Chilli, Lime & Coriander Dip

Submitted By:
Pam W

Background Info:
Great BBQ food. Takes a bit of preparation, but that can be done as much as a day ahead of cooking.

Serves 4 as a starter or 2 as a light main course accompanied by salad.
No. of Servings:
Preparation time:
Cooking time:
Cooking Instructions:
Place the skewers in water to soak.

For the dip:
Roughly chop or crush the cashews, them put them into a small blender and pulse blitz them until they have a large breadcrumb type size.
Chop the green stalks off the chillies then squeeze them like a toothpaste tube until the seeds are removed (if you like your food hot you can leave some of the seeds in). Roughly chop the chillies and add to the cashew crumbs in the blender.
Hold the bunch of coriander by the leaves and rip off the bare stalks. It?s not essential that all of the stalks are removed, just the thickest bits. Roughly chop the coriander leaves and add to the blender along with the lime juice and a little of the yoghurt to lubricate the mix. Pulse blitz the contents of the blender until it is a pesto-like consistency.
Remove from the blender into a bowl, add the remaining yoghurt, cover with cling-film and place in the fridge.

For the marinade:
Combine the ginger, crushed garlic, lime zest & juice, chopped chilli and groundnut oil and stir together.
Thread ¼ of the prawns onto each pre-soaked skewer (400g should yield about 8 prawns per skewer, depending on their size). Place the skewered prawns in a large shallow bowl (I use a lasagne dish) and spread over the marinade, ensuring an even coating. Cover and place in the fridge to marinate for at least 2 hours.

To cook:
Either cook over a medium heat on the BBQ for about 4 minutes each side, ensuring prawns turn pink and are cooked all the way through. Alternatively they can be cooked under a grill.

Serve with individual portions of the dip in ramekin dishes.
Shell-Off Raw King Prawn Tails (about 400g)
1½" Fresh Root Ginger, Grated
3 Cloves of Garlic (crushed)
Zest of 1 Lime
Juice of ½ a Lime
2 Birds Eye Chillies (de-seeded & finely chopped)
A good glug of Groundnut Oil
A small dash of Mild Runny Honey (I use acaia honey)

For the dip:
50g Roasted Cashew Nuts (unsalted)
2 Birds Eye Chillies (or more to taste)
Large bunch fresh coriander (100g)
Juice of ½ a Lime
2 tbsp Natural Yoghurt
4 Wooden Skewers
Recommended Wine:
Rosé : Pinot Grigio Rosé