Search our range and recipes


Coconut Prawn Skewers

This classic Thai combination of flavours is perfect with the prawns.

Prep: 1h 5m
Cook: 8 mins
Serves: 4
    • 6 spring onions, finely chopped
    • 1 tin (400ml) Blue Dragon Coconut Milk
    • 1 lime, finely grated rind and juice
    • 4 tbsp. coriander, chopped finely
    • 2 tbsp. corn or sunflower oil
    • Some pepper
    • 650g/1 lb 7 oz raw tiger prawns, peeled
    • 4 lemon wedges
    • Some coriander, to garnish
    1. 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.
    2. Drain the prawns and reserve the marinade. Thread the prawns on to 8 skewers.
    3. Cook the skewers over medium hot coals, brushing with the reserved marinade and turning frequently, for 8 minutes, or until they have changed colour.
    4. 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.