Thai Prawn Skewers With Green Curry Sauce
November 11, 2018
"From our Saturday newspaper The Weekend West. Times are estimated."
- Serving Size: 1 (217.2 g)
- Calories 157
- Total Fat - 2.6 g
- Saturated Fat - 0.8 g
- Cholesterol - 209.9 mg
- Sodium - 996.1 mg
- Total Carbohydrate - 9.3 g
- Dietary Fiber - 1.6 g
- Sugars - 4.2 g
- Protein - 23.5 g
- Calcium - 119.6 mg
- Iron - 1.6 mg
- Vitamin C - 6.3 mg
- Thiamin - 0.1 mg
Toss prawns with seasoning and salt and pepper in a large bowl.
Wrap each prawn around a halved tomato and then thread three prawns onto each skewer.
Heat a lightly oiled, large grill plate over a medium to high heat and add skewers and cook for about 3 minutes on each side or until they are cooked through and then remove from heat.
Meanwhile, make sauce - heat an oiled, medium saucepan over a medium heat and add paste and seasoning and cook stirring for 1 minutes or until fragrant and add cream and bring to the boil, then keep it gently boiling, stirring occasionally for about 5 minutes or until slightly thickened and then remove from heat and stir in the coriander and pour hot sauce over skewers and garnish with coriander leaves.
TIP - Soak bamboo skewers in cold water for 30 minutes before using to prevent them from burning during the cooking process. Sauce an be made up to one day ahead.
Tips & Variations
- 12 x 25cm long bamboo skewers (note tip and bottom of how to make)