31 October 2012

Spicy Prawn and Chicken Skewers

The temperature has dropped over the last week and we're in the sweet spot of outdoor living - which means barbeque time. I get a bit tired of the usual steak, lamb chops and sausages, so this weekend I marinated some chicken and prawns, skewered them and fired up the barbie to give them a lovely smoky flavour. An added benefit to skewers, is that it's a fun way to children to try new food, neither of the little chefs had eaten prawns before this weekend, but were happy to try them on a stick.

Marinades are typically acid and fat based, so in this case I've used coconut cream as the fat component and citrus as the acid, and thrown in some serious flavour from herbs. When marinating prawns, go easy on the citrus and add more just before cooking - adding it too early may cook the prawns before they've even hit the grill (though would make for a nice prawn ceviche). I buy my prawns at Megamart as they're the only supermarket that will devein as well as peel the prawns.

Prawn Skewers

  • 500 grams prawns, peeled and deveined
  • 2 tablespoons green curry paste (Mae Ploy, Thai King, or even better home-made)
  • 1 teaspoon fish sauce
  • 1 clove of garlic, minced
  • small handful of thai basil, shredded
  • 200 mls coconut milk
  • 1 teaspoon grated palm sugar (use brown if you don't have it)
  • juice of a lime
  • 1/2 teaspoon grated kaffir lime rind (or 4 kaffir lime leaves, stem removed and shredded finely)

  1. Put all but the lime juice and prawns into a food processor and blitz until well combined and basil is finely minced. Squeeze in half the lime juice
  2. Marinate the prawns in the mixture for at least an hour and up to 3 hours, stirring occasionally. Add in the juice of the remaining half lime.
  3. Thread onto soaked skewers and grill for 5 minutes on the barbeque turning frequently

Chicken Skewers

  • 500 grams boneless chicken thigh fillets, cut into 2cm cubes
  • 2 tablespoons Tandoor Paste
  • 200mls coconut milk (or 200mls thick natural yoghurt)
  • juice of half a lemon
  • 1 clove of garlic, minced
  • 1 chilli, deseeded and chopped
  • 1/4 cup coriander leaves

  1. Pop all of the ingredients except the chicken into a food processor and blitz until well combined.
  2. Marinate the chicken for at least an hour or overnight
  3. Thread onto soaked skewers and grill for 10 minutes, turning frequently