Chilli barbecue prawns with coriander pesto | Recipe Cart
Fire up the barbie this weekend and throw on these prawns. Served with coriander pesto, they're sure to go down a treat.
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Cooking tools:
- Food processor
- Mixing bowl
- Serving bowl
- Plastic wrap
- Grill
- Serving platter
Ingredients
- 24 large green prawns, peeled leaving tails intact, deveined
- 1 tbsp peanut oil
- 1 garlic clove, crushed
- 2 tsp finely grated fresh ginger
- 2 fresh red birdseye chillies, finely chopped
- 1 bunch coriander, roots trimmed, washed, dried, coarsely chopped
- 80g (1/2 cup) whole roasted salted cashew nuts
- 2 tsp finely grated lime rind
- 160ml (2/3 cup) peanut oil
- 35g (1/3 cup) desiccated coconut
- Pinch of salt
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