Prawn skewers with pistachio dukkah

Serves 10

• 190 g (3/4 cup) bought aioli
• 2 tbs chopped fresh coriander
• 1kg (about 30) green prawns, peeled leaving tails intact, deveined
• Olive oil spray

Pistachio dukkah

• 40 g (1/4 cup) pistachio kernels, finely chopped
• 2 tbs sesame seeds
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp sea salt flakes
• 1/4 tsp ground black pepper

1. Combine the aioli and coriander in a bowl. To make the pistachio dukkah, combine the pistachio, sesame seeds, coriander, cumin, salt and pepper in a small bowl.
2. Preheat a barbecue grill or chargrill on medium. Thread the prawns, tail-end first, onto bamboo skewers. Roll each prawn in the pistachio dukkah and place, in a single layer, on a tray. Spray with oil.
3. Cook on the grill, turning, for 3-4 minutes or until the prawns change colour. Transfer to a serving platter. Serve with aïoli mixture.