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Chilli barbecue prawns with coriander pesto
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Prep Time:
25 minutes
Cook Time:
5 minutes
Total Time:
30 minutes
Grill prawns with coriander pesto for a delicious weekend treat.
Ingredients:
  • 24 large green prawns, peeled leaving tails intact, deveined
  • 18.20 gm peanut oil
  • 2.00 garlic clove, crushed
  • 2 tsp finely grated fresh ginger
  • 2 fresh red birdseye chillies, finely chopped
  • 1 bunch coriander, roots trimmed, washed, dried, coarsely chopped
  • 80g (1/2 cup) whole roasted salted cashew nuts
  • 2 tsp finely grated lime rind
  • 160ml (2/3 cup) peanut oil
  • 35g (1/3 cup) desiccated coconut
  • Pinch of salt
Instructions:
  • In a large glass bowl, mix prawns, oil, garlic, ginger, and chili, allowing the flavors to meld for 5 minutes.
  • For the coriander pesto, combine coriander, cashews, lime rind, and garlic in a food processor. Pulse until finely chopped. With the processor running, slowly pour in the oil until combined. Add coconut and pulse until mixed. Season with salt, transfer to a bowl, cover with plastic wrap, and set aside.
  • Preheat a barbecue or chargrill on high heat. Cook the prawns for 2 minutes on each side until they curl and change color. Remove from heat.
  • Place the prawns elegantly on a serving platter and serve promptly with flavorful coriander pesto.

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