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Clarissa’s red curry prawn skewers with pineapple and cucumber salad

Grill up flavour-packed prawns and serve with a sweet and sour salad for the ultimate summer spread.
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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

Pineapple and cucumber salad

Method

Step 1

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. 

Step 2

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.

Step 3

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.

Step 4

Transfer reserved marinade to a small saucepan. Bring to the boil on medium heat, then cook 3–4 minutes, until thickened. 

Step 5

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.

Step 6

To serve the prawns, arrange the skewers on a serving platter. Serve with pineapple and cucumber salad. Accompany with steamed rice, if using.

red curry prawn skewers with a fresh fruit salad
(Photography: Tim Roberts)

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