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Thai prawn skewers with kaleslaw
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Thai prawn skewers with kaleslaw

8 minutes (25 minutes + 30 minutes )
Serves 4
  • 16 raw king prawns, peeled and deveined 
  • 1 tablespoon Thai chilli jam stir-fry paste  
  • 1 ½ medium red capsicum, cut into 3cm squares  
  • ½ pineapple (650g), skin and core removed, cut into 3cm pieces 
  • 350g packet kaleslaw & herb yoghurt dressing (See Tip) 
  1. Place prawns and chilli jam in a large bowl. Mix to coat prawns. Cover and refrigerate 30 minutes. 
  2. Thread capsicum, pineapple and prawns alternately onto eight small bamboo skewers (see Tip).  
  3. Heat an oiled barbecue or char-grill plate over a medium-high heat. Add skewers in a single layer. Cook for 6-8 minutes until prawns change colour and are tender, turning skewers occasionally during cooking time. Transfer to a plate. Cover with foil to keep warm. 
  4. Meanwhile, prepare slaw kit as directed on packet. 
  5. Place slaw over a large serving platter. Top with skewers. Sprinkle with seed mix.   

Tips

  • Soak bamboo skewers in cold water for at least 30 minutes before threading with ingredients to prevent burning when barbecuing. 
  • Capsicum, pineapple and prawns can be threaded onto skewers up to 4 hours ahead. Place on a foil-lined tray. Cover and refrigerate. Cook as required. 
  • Prawns can be replaced with boneless, firm white fish fillets, if preferred eg swordfish 
  • Try serving skewers and kaleslaw with steamed brown rice for more hearty meal.  

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