Summer Coconut Lime & Chilli BBQ Prawns

Serves 4

12 pre-soaked bamboo skewers Or you can just BBQ individual prawns if you don’t want to use skewers

1 lime
1/3 cup coconut milk
1/2 cup finely chopped coriander stems
3 garlic cloves, crushed
1 long red chilli, finely chopped
1 tablespoon fish sauce (I actually love https://www.niulife.com.au/vegan-fysh-sauce-250ml-bottle/)
1 tablespoon soy sauce or tamari or coconut aminos
750g green king prawns, peeled, tails intact, deveined
1 tablespoon lime juice

1. Using a vegetable peeler, cut long strips of rind from the lime.  Combine coconut milk, coriander, garlic, chilli, fish sauce, soy sauce and lime rind in a shallow dish.  Reserve 2 tablespoons mixutre
2. Add prawns to mixture and toss to coat. Refrigerate 3-4 hour or overnight.
3. Preheat a BBQ plate on medium-high heat.  Add lime juice to mixture.  Toss to coat.  Remove and discard lime rind from prawn mixture and from reserved mixture.
4. Thread prawns onto skewers.  Cook, brushing with reserved coconut milk mixture for 2-3 minutes on each side or until pink and slightly charred.
5. Serve with lime wedges and a summer salad.

  02/11/2022     Recipes     0 Comment(s)