Prep time: 5 mins (1 hour for marinating)
Cooking time: 8 mins
Ingredients
-
- 6
spring onions, finely chopped
- 400ml
Blue Dragon Coconut Milk
- 1
lime, finely grated rind and juice
- 4 tbsp
coriander, chopped
- 2 tbsp
corn or sunflower oil
-
pepper
- 650g/1 lb 7 oz
tiger prawns, raw, de-veined and peeled
- 4
lemon wedges
-
coriander, to garnish
Serves: 4
Try this recipe with
Sweet Chilli Dipping Sauce with Kaffir Lime
Coconut Prawn Skewers
This classical Thai combination of flavours is perfect with the prawns.
Preparation:
- Place the spring onions, coconut milk, coriander, oil, lime rind and juice in a non-metallic bowl. Mix well and season to taste with pepper. Add the prawns, turning to coat. Cover with clingfilm and leave to marinate in the fridge for 1 hour.
- Drain the prawns and reserve the marinade. Thread the prawns on to 8 skewers.
- Cook the skewers over medium hot coals, brushing with the reserved marinade and turning frequently, for 8 minutes, or until they have changed colour.
- Cook the lemon wedges, skin-side down over medium hot coals, for the last 5 minutes. Serve the prawns immediately, garnished with the hot lemon wedges and coriander sprigs.
Useful tip:
Prawns can be cooked with the shell intatct - especially successful when cooked over a barbeque... more
If you are using wooden skewers soak them in water for at least 30 minutes beforehand. This is necessary to stop skewers from burning and meat from sticking to the skewers.