BBQ Tiger Prawns/Coriander

by Denise Wright

"This makes approx 8 skewers - this could be a dish that you only have one of in your BBQ so the calories would be 46 calories a skewer. If using bamboo skewers soak in water for an hour before using - this will stop the skewers from burning."

Preparation Time: 20 mins

Cooking Time: 8 mins

Recipe makes 2 servings

184.5 calories per serving

Ingredients

8oz/227g Prawns, Tiger, Raw, Average

1 Tbsp/15ml Oil, Olive, Average

1 Pepper/45g Peppers, Chilli, Red, Raw

50g Spring Onions, Tesco

1oz/28g Coriander, Leaves, Fresh

1 Med Pepper/160g Peppers, Capsicum, Red, Raw

1 Med Pepper/160g Peppers, Capsicum, Green, Raw

50g Lemon, Fresh, Raw

Method

1. In a blender add onions, coriander leaves, chilli, oil and juice from the lemon.

2. Once a paste, add the raw prawns and marinate for at least one hour - not over night as the lemon will cook the prawns.

3. Chop peppers in shapes suitable to thread on skewers and then thread on skewers alternating with prawns. Prawns are best threaded through tail and body (horizontal) less chance of falling from skewer when being cooked on the BBQ.

4. Baste prawns with marinade while cooking and serve once prawns have turned pink and the peppers have singed a little around the edges.

Nutrition Data per serving

Comments

There was some heated discussion over how spicy something should be, as you may expect. However, the team were all quite impressed with the bold flavours enhancing some succulent prawns.

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