Everyday recipes
Spiced barbecued prawns: 6g fat per serve
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).
