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Chilli barbecue prawns with coriander pesto

Category: food

  • Serves: 8
  • Time needed: 30 minutes
  • Difficulty Easy


  • 30 large green prawns, peeled and deveined, leaving tails intact
  • 1 tbs peanut oil
  • 1 garlic clove, crushed
  • 2 tsps finely grated fresh ginger
  • 2 fresh red birdseye chillies, finely chopped

Coriander pesto

  • 1 bunch coriander, coarsely chopped
  • ½ cup whole-roasted salted cashew nuts
  • 2 tsps finely grated lime rind
  • 1 garlic clove, crushed
  • 2/3 cup peanut oil
  • 1/3 cup dried coconut (optional)
  • Pinch of salt


  • Step 1

    Combine the prawns, oil, garlic, ginger and chillies in a large bowl and set aside for 5 minutes to marinate

  • Step 2

    Meanwhile, make the pesto by placing the coriander, cashews, lime rind and garlic in a food processer and pulse until finely chopped. Gradually add the oil while the motor is running until combined. Finally, add the coconut if desired and process until combined. Season with salt as you like and set aside in a serving bowl until you’re ready to serve.

  • Step 3

    Heat the barbecue or grill on high. Add the prawns and cook for 2 minutes on each side or until they curl and change colour. Remove from heat and enjoy immediately with the pesto drizzled on top or as a separate dipping sauce.

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