Prawn laksa skewers

Name: Prawn laksa skewers
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Makes 8 skewers
Ingredients: 1/2 cup (160g) laksa paste; 1/2 cup (125ml) coconut milk, plus extra to serve; 1/4 cup (60ml) sunflower oil; 24 medium green prawns, peeled (heads and tails intact), deveined; Mint leaves, fried Asian shallots and roti (from selected supermarkets), to serve

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by Charlotte Binns-McDonald

Nov 01, 2017

Prawns (not shrimp) on the barbie? Quite frankly, it'd be un-Australian to not make this recipe this summer.

1/2 cup (160g) laksa paste
1/2 cup (125ml) coconut milk, plus extra to serve
1/4 cup (60ml) sunflower oil
24 medium green prawns, peeled (heads and tails intact), deveined
Mint leaves, fried Asian shallots and roti (from selected supermarkets), to serve

Method

1.

Combine laksa paste, coconut milk and oil in a bowl. Transfer half the laksa mixture to a separate bowl. Add prawns and toss to coat. Cover and chill for at least 30 minutes or overnight to marinate.
2.

Place remaining laksa mixture in a saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, for 3 minutes or until warmed through.
3.

Heat a chargrill pan or barbecue to high heat. Thread laksa prawns onto skewers and grill, brushing regularly with warm laksa paste mixture, for 2 minutes each side or until prawns are just cooked through.
4.

Place skewers on a serving platter. Drizzle with a little extra coconut milk and scatter with mint and fried shallots. Serve immediately with roti and remaining extra coconut milk.