Coconut spiced prawn kebabs recipe

Heat a small frypan over a medium heat. Add the chilli, cardamom, coriander, fennel, pepper and salt. Stir well for 2–3 minutes, or until the spices are aromatic. Put in a mortar and pestle and crush lightly.

Place the crushed spices in a saucepan, along with the coconut milk and chicken stock. Bring to the boil, then simmer until reduced by half. Strain and allow the liquid to cool.

Peel and de-vein the prawns, and remove the head. Thread 1 prawn onto each skewer, through the centre lengthways, followed by 1 lime wedge.

Brush the prawns with the spiced coconut milk, then place on a medium–hot barbecue grill and cook for 3–4 minutes on each side.

SBS cook’s notes 


This recipe has been reproduced with minor SBS recipe style changes. | Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5ml; 1 tablespoon equals 20ml; 1 cup equals 250ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60g, unless specified . 



Recipe from In the Kitchen by Campion and Curtis, with photographs by Steve Brown, Lisa Cohen, Greg Elms and Matt Harvey. Published by Hardie Grant Books.