December 20, 2018
src="http://venice-fishing.com/wp-content/uploads/2018/12/Thai-prawn-and-pumpkin-skewers.jpg" srcset="https://img.taste.com.au/7i2jmXMV/w720-h480-cfill-q80/taste/2016/11/thai-prawn-and-pumpkin-skewers-95929-1.jpeg 720w, https://img.taste.com.au/wCmz2_Yo/w643-h428-cfill-q90/taste/2016/11/thai-prawn-and-pumpkin-skewers-95929-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Thai prawn and pumpkin skewers"
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- 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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