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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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.