Thai prawn skewers with kaleslaw
4 serves
25 m
8 m
Ingredients
- 16 raw king prawns, peeled and deveined
- 1 tablespoon Thai chilli jam stir-fry paste
- 1½ medium red capsicum, cut into 3 cm squares
- ½ pineapple (650 g), skin and core removed, cut into 3 cm pieces
- 350 g packet kaleslaw & herb yoghurt dressing (see tips)
Method
Step 1
Place prawns and chilli jam in a large bowl. Mix to coat prawns. Cover and refrigerate 30 minutes.
Step 2
Thread capsicum, pineapple and prawns alternately onto eight small bamboo skewers (see tip).
Step 3
Heat an oiled barbecue or char-grill plate over a medium-high heat. Add skewers in a single layer. Cook for 6-8 minutes until prawns change colour and are tender, turning skewers occasionally during cooking time. Transfer to a plate. Cover with foil to keep warm.
Step 4
Meanwhile, prepare slaw kit as directed on packet.
Step 5
Place slaw over a large serving platter. Top with skewers. Sprinkle with seed mix.
Tips
- Soak bamboo skewers in cold water for at least 30 minutes before threading with ingredients to prevent burning when barbecuing.
- Capsicum, pineapple and prawns can be threaded onto skewers up to 4 hours ahead. Place on a foil-lined tray. Cover and refrigerate. Cook as required.
- Prawns can be replaced with boneless, firm white fish fillets, if preferred eg swordfish
- Try serving skewers and kaleslaw with steamed brown rice for more hearty meal.
