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Margarita prawn skewers with coconut rice
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Impress guests with these zesty prawn skewers marinated in a flavorful sauce, paired perfectly with fragrant Thai coconut rice.
Ingredients:
  • 2 garlic cloves, finely chopped
  • 1 fresh jalapeno chilli, finely chopped plus extra, sliced, to serve
  • 1.25 gm ground cumin
  • 0.63 gm paprika
  • 5.00 gm caster sugar
  • 1 tsp finely grated lemon rind
  • 21.00 gm lemon juice
  • 18.20 gm extra virgin olive oil
  • 40.00 ml tequila (optional)
  • 62.50 ml chopped fresh coriander, plus extra leaves to serve
  • 16 large green king prawns, peeled, deveined (tails intact)
  • 300.00 gm white long-grain rice, rinsed, drained
  • 270ml can light coconut milk
  • 1 lemon, thinly sliced
  • Lemon wedges, to serve
Instructions:
  • In a large bowl, mix together garlic, chili, cumin, paprika, sugar, lemon rind, lemon juice, oil, tequila (if using), and 1 tablespoon coriander. Add prawns and toss well to coat. Cover and refrigerate for 20 minutes to enhance flavors.
  • In a medium saucepan, combine rice, coconut milk, and 1 1/4 cups of cold water. Bring to a boil over high heat, then stir, cover, and reduce heat to low. Simmer for 10 to 12 minutes until the liquid is absorbed.
  • Thread a sequence of one prawn, one folded lemon slice, and another prawn onto a skewer, repeating until you have 8 skewers. Preheat a greased barbecue hotplate to medium-high heat and grill the skewers, turning occasionally, for 3 to 4 minutes until prawns are cooked through.
  • Mix in the rest of the coriander with the rice, then season with salt and pepper. Gently fluff the rice with a fork to ensure the grains are separated. Finish by garnishing the skewers with more chili and coriander leaves. Serve with coconut rice and lemon wedges.

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