Dukkah Prawn Skewers

Nutritional count per serving 14.5g total fat (2g saturated fat); 1124kJ (269 cal); 1.5g carbohydrate; 32.6g protein; 1.1g fibre

tips You can buy prawns already shelled from the fishmonger. Dukkah can be found in the spice aisle of supermarkets. Soak bamboo skewers in cold water for 1 hour to prevent splintering and scorching during cooking.

serving suggestion Serve with lemon wedges and a mixed leaf salad.

  • Prep Time:15m
  • Cooking Time:15m
  • Serves:4
  • 2kg (2½ pounds) uncooked large
  • king prawns (shrimp)
  • ¼ cup (35g) pistachio dukkah
  • 2 tablespoons olive oil
  • 2 cloves garlic, crushed
  • 2 teaspoons finely grated lemon rind
  1. Shell and devein prawns, leaving tails intact.
  2. Combine dukkah, oil, garlic and rind in large bowl, add prawns; toss to coat in dukkah mixture.
  3. Thread prawns onto eight bamboo skewers. Cook skewers on heated oiled barbecue until prawns change colour.
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