Thai prawn and pumpkin skewers

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68
Thai prawn and pumpkin skewers
  • 0:30 Prep
  • 0:05 Cook
  • 8 Servings
  • Capable cooks

Delight your family with these fabulous prawn and pumpkin skewers.

Featured in
Easy entertaining, Nutrition information

Ingredients

  • 800g kent pumpkin, peeled
  • 16 medium green prawns, peeled, deveined (tails intact)
  • 1 lime, quartered, thinly sliced into triangles
  • 1 1/2 tablespoons lime juice
  • 1 1/2 tablespoons brown sugar
  • 1 1/2 tablespoons fish sauce
  • 1 long red chilli, finely chopped
  • 1/4 cup fresh Thai basil leaves

Equipment

  • You'll need 16 pre-soaked small bamboo skewers.

Method

  • Step 1
    Cut pumpkin into 5mm-thick, small wedges (you’ll need 16 pieces).Place pumpkin in a large heatproof, microwave-safe bowl. Microwave, covered, on HIGH (100%) for 2 minutes or until just tender but holds its shape. Drain. Thread 1 piece of pumpkin, 1 prawn and 1 lime triangle onto each skewer.
  • Step 2
    Combine lime juice, sugar, fish sauce and chilli in a medium bowl. Stir until sugar dissolves.
  • Step 3
    Preheat a greased barbecue plate or chargrill on high. Cook skewers, turning, for 2 to 3 minutes, or until prawns are cooked. Transfer to a serving plate. Drizzle with dressing. Sprinkle with basil. Serve

Nutrition

  • 338 kj

    Energy

  • 0.3g

    Fat Total

  • 0.1g

    Saturated Fat

  • 1.9g

    Fibre

  • 8.1g

    Protein

  • 49mg

    Cholesterol

  • 464mg

    Sodium

  • 12.2g

    Carbs (total)

All nutrition values are per serve
  • Author: Lucy Nunes
  • Image credit: Craig Wall
  • Publication: Super Food Ideas

Source: taste.com.au

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