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Pumpkin nam jim skewers

Name: Pumpkin nam jim skewers
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 skewers
Ingredients: 1/2 small Jap pumpkin, seeds removed, cut into 6 x 3.5cm-thick wedges; 2.00 tbs sunflower oil; Baby coriander leaves & chopped roasted salted cashews, to serve; 1/2 small garlic clove; 4 long green chillies, seeds removed, chopped; Finely grated zest & juice of 1 lime; 1/3 cup (80ml) fish sauce; 2 tsp finely grated palm sugar; 2 bunches coriander, leaves picked (reserve 6 coriander roots, washed and chopped)

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10m

15m

6 skewers

Jump to recipe

by Charlotte Binns-McDonald

Nov 01, 2017

These hearty vegetable skewers are bursting with flavour and can easily be made vegetarian friendly.

1/2 small Jap pumpkin, seeds removed, cut into 6 x 3.5cm-thick wedges
1 tbs sunflower oil
Baby coriander leaves & chopped roasted salted cashews, to serve

Coriander nam jim

1/2 small garlic clove
4 long green chillies, seeds removed, chopped
Finely grated zest & juice of 1 lime
1/3 cup (80ml) fish sauce
2 tsp finely grated palm sugar
2 bunches coriander, leaves picked (reserve 6 coriander roots, washed and chopped)
1 tbs sunflower oil

Method

1.

For the coriander nam jim, place all ingredients in a food processor and whiz until finely chopped. Transfer to a bowl and cover surface with plastic wrap. Set aside.
2.

To prepare the pumpkin, cut wedges into 4cm pieces. In 2 batches, place on a microwave-safe plate and partially cover with another plate. Microwave on high for 7 minutes or until just tender. Thread onto skewers.
3.

Heat a chargrill pan or barbecue to high heat. Drizzle pumpkin with oil and grill for 3 minutes each side or until grill marks appear.
4.

Place skewers on a serving platter, drizzle with a little nam jim and scatter with coriander and cashews. Serve with remaining nam jim.