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Coconut, lime and chilli barbecued prawns
Coconut, lime and chilli barbecued prawns
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Get creative with affordable prawns for a delicious and versatile meal.
Ingredients:
  • 1 lime
  • 83.33 gm coconut milk
  • 82.50 ml finely chopped fresh coriander stems
  • 3 garlic cloves, crushed
  • 1 long red chilli, finely chopped
  • 24.40 gm fish sauce
  • 21.00 gm soy sauce
  • 750g green king prawns, peeled, tails intact, deveined
  • 21.00 gm lime juice
  • Lime wedges, to serve
  • Fresh coriander leaves, to serve
  • Steamed white rice, to serve
Instructions:
  • Peel long strips of lime rind using a vegetable peeler. In a shallow dish, mix coconut milk, coriander, garlic, chili, fish sauce, soy sauce, and lime rind. Set aside 2 tablespoons of the mixture. Add prawns to the remaining mixture and toss to coat. Cover with plastic wrap and refrigerate for 3 to 4 hours, if possible.
  • Heat up your barbecue plate or chargrill until it's nice and hot. Stir in lime juice with the prawn mixture, making sure to coat them well. Remove and discard the lime rind from the prawn mixture and the reserved coconut milk mixture. Thread the prawns onto skewers and cook for 2 to 3 minutes on each side, while brushing them with the reserved coconut milk mixture, until they turn pink and get a light char.
  • Garnish skewers with lime wedges, coriander, and serve with rice.

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