Prawn Skewers with Coriander and Lime Butter

Perfect for your Christmas Day barbecue!

Serves 6

Prep

35M

Cook

10M

Total

45M

Skip to Recipe

TIP! Soak bamboo skewers in a shallow bowl of water for 30 minutes before threading prawns to prevent skewers from burning during cooking. Prawns can be marinated for up to 1 hour before cooking.

Ingredients

100g butter, melted

2 teaspoons Dijon mustard

2 tablespoons chopped fresh coriander

2 teaspoons finely grated lime rind

1 clove garlic, crushed

2 tablespoons olive oil

36 raw king prawns (1.25kg), peeled and deveined, leaving tails intact

12 x 25cm bamboo skewers, soaked

Lime wedges, to serve

Method

Whisk butter, mustard, coriander, rind and garlic in a large bowl until combined. Season with salt and pepper. Reserve ¼ cup of the butter mixture in a microwave-safe jug.

Add oil to remaining butter mixture in bowl. Stir to combine. Add prawns. Toss until coated. Thread three prawns onto each skewer.

Heat an oiled, large, barbecue grill plate over a medium to high heat. Add skewers. Cook, turning occasionally for about 6 minutes, or until cooked through. Remove.

Microwave reserved butter mixture on High (100%) for about 30 seconds, or until melted.

Drizzle over prawns. Serve with lime wedges.

Kerrie Worner