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Thai prawn skewers with kaleslaw

Thai prawn skewers with kaleslaw

thai-prawn-skewers-with-kalesalw

4 serves

25 m prep

8 m cook

Ingredients

  • 16 raw king prawns, peeled and deveined
  • 1 tablespoon Thai chilli jam stir-fry paste
  • 1½ medium red capsicum, cut into 3 cm squares
  • ½ pineapple (650 g), skin and core removed, cut into 3 cm pieces
  • 350 g packet kaleslaw & herb yoghurt dressing (see tips)

Method

Step 1

Place prawns and chilli jam in a large bowl. Mix to coat prawns. Cover and refrigerate 30 minutes.

Step 2

Thread capsicum, pineapple and prawns alternately onto eight small bamboo skewers (see tip).

Step 3

Heat an oiled barbecue or char-grill plate over a medium-high heat. Add skewers in a single layer. Cook for 6-8 minutes until prawns change colour and are tender, turning skewers occasionally during cooking time. Transfer to a plate. Cover with foil to keep warm.

Step 4

Meanwhile, prepare slaw kit as directed on packet.

Step 5

Place slaw over a large serving platter. Top with skewers. Sprinkle with seed mix.

Tips

  • Soak bamboo skewers in cold water for at least 30 minutes before threading with ingredients to prevent burning when barbecuing.
  • Capsicum, pineapple and prawns can be threaded onto skewers up to 4 hours ahead. Place on a foil-lined tray. Cover and refrigerate. Cook as required.
  • Prawns can be replaced with boneless, firm white fish fillets, if preferred eg swordfish
  • Try serving skewers and kaleslaw with steamed brown rice for more hearty meal.
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