With a marinade featuring coconut cream and red curry paste, Clarissa’s grilled prawn skewers recipe is delicious. Not letting anything go to waste, Clarissa makes a beautiful dipping sauce from the leftovers of the marinade, so don’t throw anything away.
If you’re not a fan of seafood, chicken, beef, or even tofu can be substituted as the protein. This dish is beautifully complemented by a tasty salad that is so fresh it will cleanse your palette for more prawn skewers.
Ingredients
Method
In a large non-metallic bowl, whisk together the curry paste, coconut cream, fish sauce, soy sauce, lime juice, sugar, garlic, ginger and oil. Add prawns, tossing to coat. Cover and refrigerate for 1 hour to marinate.
Meanwhile, for the salad, remove seeds from cucumbers using a spoon. Cut cucumbers into cubes that are about the same size as the pineapple. In a large bowl, combine the cucumber, pineapple, chilli, vinegar, sugar, salt and coriander.
Preheat barbecue grill or chargrill pan to medium-high heat. Thread marinated prawns onto skewers, with four to five prawns on each skewer. Reserve marinade.
Transfer reserved marinade to a small saucepan. Bring to the boil on medium heat, then cook 3–4 minutes, until thickened.
Cook prawns for 1–2 minutes on each side, or until pink, slightly opaque and slightly charred. Take care not to overcook the prawns as they will become tough.
To serve the prawns, arrange the skewers on a serving platter. Serve with pineapple and cucumber salad. Accompany with steamed rice, if using.
