Ingredients

1 kilogram uncooked medium king prawns

2 tablespoon fresh coriander, finely chopped

2 clove garlic, crushed

1 teaspoon ground coriander

1 teaspoon sweet smoked paprika

1 fresh long red chilli, chopped finely

2 tablespoon roasted pine nuts, chopped coarsely

1 tablespoon olive oil

Bean salad

2 x 400g cans cannellini beans, rinsed, drained

1 fresh long red chilli, chopped finely

1/2 medium red onion (85g), chopped finely

1/2 cup fresh coriander, coarsely chopped

1/4 cup (60ml) lemon juice

2 tablespoon olive oil

Method

1.Shell and devein prawns, chop coarsely.

2.Blend or process prawn, fresh coriander, garlic, ground coriander, paprika and chilli to a paste, stir in nuts. Using wet hands, mould prawn mixture onto eight short bamboo skewers. Place on tray, cover, refrigerate 15 minutes.

3.Make bean salad. Combine ingredients in medium bowl.

4.Heat oil in large frying pan, cook kebabs, turning occasionally, about minutes or until cooked through.

5.Serve kebabs with bean salad.

Soak bamboo skewers in water for at least an hour before using to prevent them from scorching during cooking. Cut skewers to an appropriate size using scissors, if they are too long.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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