Ingredients
36 raw, peeled medium prawns
1 tblsp Thai stir-in seasoning
Salt and pepper, to taste
250g punnet cherry tomatoes, halved
12 x 25cm-long bamboo skewers
Fresh coriander leaves, to garnish
Green curry sauce
2 tblsps green curry paste
1 tblsp Thai stir-in seasoning
270ml can coconut cream
1/4 cup chopped fresh coriander
Method
-
Toss prawns with seasoning and salt and pepper in a large bowl.
2. Wrap each prawn around a halved tomato. Thread three prawns onto each skewer.
3. Heat a lightly oiled, large grill plate over a medium to high heat. Add skewers. Cook for about 3 minutes on each side or until they are cooked through. Remove from heat.
4. Meanwhile, make sauce. Heat an oiled, medium saucepan over a medium heat. Add paste and seasoning. Cook, stirring for 1 minute, or until fragrant. Add cream and bring to the boil, then keep it gently boiling, stirring occasionally for about 5 minutes, or until slightly thickened. Remove from heat and stir in the coriander.
5. Pour hot sauce over skewers and garnish with coriander leaves.