Grilled Prawn Skewers

Prep Time
Cook Time
Ready In

"From our weekday newspaper The West Australian. NOTE full recipe title is Grilled Prawn Skewers With Warm Coconut Bean Salad"

Original recipe yields 4 servings


  • Serving Size: 1 (377.7 g)
  • Calories 403
  • Total Fat - 7.6 g
  • Saturated Fat - 2.6 g
  • Cholesterol - 40.9 mg
  • Sodium - 200.2 mg
  • Total Carbohydrate - 77.8 g
  • Dietary Fiber - 6.1 g
  • Sugars - 5.2 g
  • Protein - 8.5 g
  • Calcium - 126.7 mg
  • Iron - 4.4 mg
  • Vitamin C - 73.8 mg
  • Thiamin - 0.3 mg

Step 1

Combine cumin, yoghurt and 1 tablespoon lime juice in a shallow dish and add prawns and turn to coat and set aside for 10 minutes to marinate.

Step 2

Alternately thread prawns and onion onto 8 metal or presoaked bamboo skewers. Preheat a barbecue grill or chargrill pan on medium-high and lightly spray skewers with olive oil and cook for 3 minutes each side or until golden and cooked through and transfer to a plate.

Step 3

Meanwhile, heat oil in a large wok over high heat and add coconut, chilli and garlic and stir-fry for 1 minute or until aromatic and then add beans and snow peas and stir-fry for 2 minutes or until almost tender and now add spinach and stir-fry for 1 minute or until just wilted and toss through remaining lime juice.

Step 4

Divide the coconut bean salad among serving plates and top with the prawn skewers to serve.

Tips & Variations

No special items needed.