This light and refreshing first course, with its delicate tang of coriander and lemon juice, looks
great on a bed of lettuce leaves, and makes a perfect summer starter at a barbecue. To upgrade the recipe to a light lunch dish, simple add some Peshwari naan and follow with a mango sorbet.
King prawns (jumbo shrimp) are a luxury, but well worth buying for a special dinner.
Their size means that they remain succulent when grilled (broiled). The spice marinade gives extra protection.
Place the chopped coriander, salt, 1 chillies, lemon juice and oil in a food processor and process for a few seconds to form a paste.
Scrape the spice paste from the food processor and transfer it to a medium mixing bowl.
Add the peeled prawns to the -7 spices and stir to coat well. Cover the bowl and set aside to marinate for about 30 minutes.
Preheat the grill (broiler) to very hot. Arrange the vegetables and prawns alternately on 4 skewers.
Reduce the temperature of the grill to medium and grill (broil) the prawn kebabs for 5-7 minutes until cooked and browned, turning once.
Serve immediately on a bed of mixed salad leaves.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (268g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 5 (9%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 13.9mg||0 %|
|Potassium 659.5mg||17 %|
|Total Carbohydrate 11.8g||3 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 8.5g|
|Protein 2.6g||4 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 53
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