Ingredients
• 20 large green prawns, peeled, deveined, tails intact
• 1 Tbsp extra virgin olive oil
• Sea-salt flakes and freshly ground black pepper, to season
• 1½ Tbsp coriander seeds
• ½ tsp sea-salt flakes
• ¼ tsp turmeric
• 80g pistachios, toasted
• Extra virgin olive oil, for frying
• Flat-leaf parsley leaves, to serve
• Small celery leaves, to serve (optional)
• 3 Tbsp mayonnaise
• Zest of 1 orange
• Zest of 1 lemon
• Lemon cheeks, to serve
Note: You can use sight, smell and touch to judge the quality of prawns. Fresh prawns smell like the ocean. If you detect a hint of ammonia, avoid them. Look for discolouration or dryness and any unnatural residue or slime on the surface. Check they’re whole – with no missing heads or broken legs.
Method
-
Thread 1 prawn onto each of 20 pre-soaked bamboo skewers and put in a large bowl. Drizzle with oil and turn to coat. Season with salt and pepper. Set aside at room temperature.
-
Put coriander seeds in a small frying pan over a low heat and toast until aromatic. Use a spice grinder or mortar and pestle to grind seeds to a fine powder. Put seeds, salt and turmeric in a bowl. Season with pepper and stir to combine.
-
Use grinder or mortar and pestle to finely grind pistachios. Add to spices and stir to combine. Transfer to a large plate and set aside.
-
Preheat chargrill pan or barbecue grill to medium-high. Add skewers and cook for 2 minutes on each side or until cooked through. Remove from pan and set aside.
-
Meanwhile, heat extra oil in a small frying pan over a medium heat. Add parsley and celery leaves, if using, and fry until crisp. Drain on paper towel.
-
Smear 1 heaped Tbsp of the mayo on a serving platter. Brush prawns with remaining mayo, then coat each side of each prawn with spice mixture.
-
Put prawn skewers on platter and sprinkle over orange and lemon zest. Top with parsley and celery leaves, if you like. Serve with lemon cheeks.
