INGREDIENTS
20 large, peeled raw prawns
Marinade
2 tablespoons Tom Yum paste
2 tablespoons coconut cream
2 tablespoons lime juice
2 tablespoons vegetable oil
To assemble
20 large mint leaves
20 x 20 cm wooden skewers soaked in cold water for 30 minutes
METHOD
Combine all the marinade ingredients in a large shallow dish. Add the prawns and turn to coat well. Cover and refrigerate for at least 30 minutes and up to 2 hours.
Starting at the tail, thread the prawns onto the skewers, pulling them as straight as possible. Dip each mint leaf in the marinade and wrap around the prawns, pressing it on to adhere.
Cook on a lightly greased, preheated ridged grill or sauté pan for 1-2 minutes each side. Drain on kitchen towels.
Serve warm or at room temperature. Makes 20 skewers
Pantry note: Tom Yum paste can be found in Asian food stores or the international section at supermarkets.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.