Name: Chilli Barbecue Prawns With Coriander Pesto Recipe
Total time: 30 min
Yield: 6
Cuisine: Italian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Fire up the barbie this weekend and throw on these prawns. Served with coriander pesto, they're sure to go down a treat. 

How to make Chilli Barbecue Prawns With Coriander Pesto Recipe

Emma Braz & Amanda Kelly

Crawler

Italian

<p>Fire up the barbie this weekend and throw on these prawns. Served with coriander pesto, they're sure to go down a treat. </p>

Non Vegetarian

Large green prawns,  peeled leaving tails intact,  deveined

Peanut oil

Garlic Clove,  Crushed

Finely Grated Fresh Ginger

Fresh red birdseye chillies,  finely chopped

Coriander,  roots trimmed,  washed,  dried,  coarsely chopped

Whole roasted salted cashew nuts

Finely grated lime rind

Desiccated coconut

Combine prawns, oil, garlic, ginger and chilli in a large glass bowl, and set aside for 5 minutes to develop the flavours.

step 1

Meanwhile, to make the coriander pesto, place the coriander, cashews, lime rind and garlic in the bowl of a food processor, and process until finely chopped. With the motor running, gradually add the oil in a thin, steady stream until combined. Add the coconut and process until combined. Taste and season with salt. Transfer to a serving bowl. Cover the surface directly with plastic wrap and set aside until required.

step 2

Heat a barbecue or chargrill on high. Add the prawns and cook for 2 minutes each side or until prawns curl and change colour. Remove from heat.

step 3

Arrange prawns on a serving platter. Serve immediately with coriander pesto.

step 4

Taste