Coconut, Lime and Chilli Prawns Barbecued

Coconut, Lime and Chilli Prawns Barbecued

Coconut, Lime and Chilli Prawns Barbecued - If you find the right menu to be presented as a light main meal, the menu this one could be your alternative to be presented at lunch with your family or your lover.
The main menu uses ingredients that are baked fresh shrimp. garnish with sauce and the spices. Make sure you serve it at your dinner table.

Equipment
You'll need 12 pre-soaked bamboo skewers.

Ingredients (serves 4)

•     1 lime
•     1/3 cup coconut milk
•     1/3 cup finely chopped fresh coriander stems
•     3 garlic cloves, crushed
•     1 long red chilli, finely chopped
•     1 tablespoon Ayam fish sauce
•     1 tablespoon soy sauce
•     750g green king prawns, peeled, tails intact, deveined
•     1 tablespoon lime juice
•     Lime wedges, fresh coriander leaves and steamed rice, to serve

Present Suggestion

Directions

1.     Using a vegetable peeler, cut long strips of rind from lime. Combine coconut milk, coriander, garlic, chilli, fish sauce, soy sauce and lime rind in a shallow dish. Reserve 2 tablespoons mixture. Add prawns to remaining mixture. Toss to coat. Cover with plastic wrap. Refrigerate for 3 to 4 hours, if time permits.
2.     Preheat a barbecue plate or chargrill on medium-high heat. Add lime juice to prawn mixture. Toss to coat. Remove and discard lime rind from prawn mixture and reserved coconut milk mixture. Thread prawns onto skewers. Cook, brushing with reserved coconut milk mixture, for 2 to 3 minutes each side or until pink and lightly charred.
3.     Serve skewers with lime wedges, coriander and rice.

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Coconut, Lime and Chilli Prawns Barbecued Review