Instructions

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.
3. Roll each prawn in the pistachio dukkah and place, in a single layer, on a tray. Spray with oil.
4. Cook on the grill, turning, for 3-4 minutes or until the prawns change colour. Transfer to a serving platter. Serve with aïoli mixture.