Spiced barbecued prawns: 6g fat per serve

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 15 minutes
Special options: Low fat
Course: Entree, Finger food, Lunch, Main
Favourite flavours: Seafood, Spicy

This classy, light but filling main is special enough for guests, and give you time to relax!

Per serve:

1116kj
6g fat
0.9g sat fat

INGREDIENTS

1 finely chopped small onion
1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon chopped parsley
1 tablespoon chopped coriander
2 teaspoons ground cumin
1 crushed garlic clove
1 teaspoon turmeric
½ teaspoon paprika
1kg green prawns
Couscous (see tip), a dollop of yoghurt, a sprinkling of parsley and lime wedges, to serve

METHOD

Preheat a barbecue or char-grill on medium.
In a large bowl, combine onion, olive oil, lemon juice, parsley, coriander, cumin, garlic, turmeric and paprika.
Peel and de-vein prawns, keeping tails intact. Add to marinade and season to taste. Toss to coat. Thread prawns lengthways onto metal skewers.
Cook for 1-2 minutes until orange. Serve with couscous, yoghurt, parsley and lime wedges.

Top tips:

If you use bamboo skewers, soak in warm water for 30 minutes to prevent burning.
Turmeric stains hands, so wear disposable gloves when threading prawns onto skewers.
To make couscous, cover 1 cup couscous with 1 cup of boiling water. Cover and set aside for 5 minutes. Add chopped parsley and fluff with a fork.

For more stylish seafood, see this week's Woman's Day (on sale March 30).

MESSENGER