Recipe

Dukkah prawn skewers

Apr 30, 2009 2:00pm
  • 5 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Dukkah prawn skewers
  • 1.2 kilogram (2½ pounds) large uncooked king prawns (shrimp)
  • 1/4 cup (35g) pistachio dukkah
  • 2 tablespoon olive oil
  • 2 clove garlic, crushed
  • 2 teaspoon finely grated lemon rind lemon wedges, to serve

Method

Dukkah prawn skewers
  • 1
    Shell and devein prawns leaving tails intact.
  • 2
    Combine dukkah, oil, garlic and rind in a large bowl; add prawns, toss to coat in mixture.
  • 3
    Thread prawns onto 8 bamboo skewers. Cook skewers on a heated oiled grill plate (or grill or barbecue) until prawns change colour.
  • 4
    Serve prawns with lemon wedges.

Notes

To save time, buy prawns already shelled from the fishmonger; you will need about 600g (1¼ pounds). Dukkah is found in the spice aisle of supermarkets. Cover the ends of the bamboo skewers in foil to prevent them from burning during coo

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