Who doesn’t love prawns fresh from the BBQ? This recipe ideally should be made a couple of hours beforehand to allow the coconut and lime marinade to fully infuse its fresh flavours into the prawns, however having said that there have been times when I have made these after only 20 minutes marinading and they were still delicious!Another important step is to soak the bamboo skewers in water while the prawns are marinading, failing to do this may lead to them burning on the BBQ or frying pan.

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Ingredients

Prawns

750g of fresh green king prawns
10 bamboo skewers, pre-soaked
1/3 cup coconut milk
1/3 cup finely chopped fresh coriander (leaves and stems)
3 garlic cloves, finely minced
1 long red chilli, de-seeded, finely diced
1 tablespoon of fish sauce
1 tablespoon of tamari
Juice and rind of one lime

Asian Salad

1/2 cup of fresh coriander, chopped (including stems)
1 large red capsicum
1/4 red cabbage
Handful of fresh bean sprouts, washed and drained
1 small zucchini, very finely sliced into long thin strips
I fresh spring onion, finely sliced
2 tablespoons sesame oil
2 tablespoon, fresh lime juice
A good pinch of chilli powder (to taste)
Sea salt and freshly ground black pepper to taste
2-3 drops of liquid stevia (optional)
Freshly sliced chilli and limes wedges to serve

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Method

Using a vegetable peeler cut long strips of rind from your lime, these get removed later on which is why we don’t finely grate the rind.

Combine coconut milk, coriander, garlic, chilli, fish sauce, tamari and lime rind in a shallow dish.

Reserve 2 tablespoons of the marinade to baste while cooking the prawns

Prepare the prawns, remove heads, shells and de-vein but leave tails in place

Add prawns to the mixture and toss through so they are thoroughly coated. Cover the dish and place in the refrigerator for up to 3-4 hours or as long as you can spare (preferably longer the 30 minutes)

Soak the bean sprouts in ice cold water while you prepare the other vegetables

Finely slice your vegetables for the salad and place in a salad bowl. For the zucchini only use the outer 1/3 including the green edges, the white inner part is too soft and will turn to pulp in your salad.

Combine the sesame oil, lime juice, chilli, sea salt and black pepper. Taste the dressing and add stevia a few drops to balance the sweet to sour flavours if needed, be careful it can be quite overwhelming so taste after every drop to get it right

Drain the bean shoots and add to the salad, add the dressing and toss to combine

Preheat the BBQ hot plate or large frying pan on a medium to high heat

Add lime juice to the prawn marinade and toss again so it is thoroughly combined

Thread prawns onto pre-soaked skewers

Cook prawn skewers for 2-3 minutes each side or until prawns turn pink and are lightly charred.

Brush the prawns with the remaining marinade while cooking which will dislodge the lime rind

Serve with Asian salad, freshly sliced chilli and lime wedges

Bon Appetite!