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Chili BBQ Prawns with Coriander Pesto
By Andy | August 20, 2008
Chili BBQ Prawns with Coriander Pesto
Serves 4
Prep time : 20 minutes
Cooking time : 4-6 minutes
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Ingredients
24 large green prawns, peeled leaving tails intact, deveined
1 tablespoon peanut oil
1 garlic clove, crushed
2 teaspoons finely grated fresh ginger
2 fresh red birdseye chilies, finely chopped
1 bunch coriander, roots trimmed, washed, dried, coarsely chopped
1/2 cup whole roasted salted cashew nuts
2 teaspoon finely grated lime rind
1 garlic clove, crushed
160ml peanut oil
1/3 cup desiccated coconut
Pinch of salt
Method
In a jug, whisk together 1 tablespoon of peanut oil, garlic, ginger and chili.
Pour over prawns in a large bowl, mix to coat and refrigerate for 30 minutes to slightly marinade.
In a blender, add the coriander, cashews, lime and garlic, and blend until smooth.
With the blender running, drizzle in the remaining oil until a smooth paste is formed.
Heat a BBQ plate to high, cook prawns for 2-3 minutes each side, or until cooked through.
Serving
Arrange on a communal platter, drizzle pesto over prawns and serve.
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Topics: Fish |
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