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.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!