New Zealand Barbecue Prawn Skewers with Chilli & Lime
What's the big idea?
This recipe is typical of a modern New Zealand dish; it takes the great quality fresh seafood which is in plentiful supply, blends it with a south-east Asian influence which is so popular in
New Zealand and Australia, and then cooks it outside on a brabecue!
Remember to allow time for marination.
Here's the list of what you need:
What To Do
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon sesame oil
- 1 red chilli, finely chopped
- 1 tablespoon fresh ginger, grated or finely chopped
- 2 limes
- 1 bunch fresh coriander (cilantro), chopped
- 12 extra large prawns, tails left on
- Bamboo skewers
- In a mortar and pestle grind the sesame oil, garlic, chilli, cumin, ginger, zest and juice of one of the limes, and coriander together until well combined - you could alternatively do this in a blender
- Place the prawns in a medium sized bowl. Rub the marinade over the prawns and refrigerate until needed
- Soak the skewers in water for an hour, then thread a prawn onto each skewer
- Heat a barbecue or grill to a high heat, and cook for 1-2 minutes, turn and repeat on the other side
- Serve hot - use the second lime as a garnish
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