• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B1, B3, B9, H, C, E
MineralsManganese, Iron, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 32 medium green prawns, peeled, tails intact, de-veined

  2. 8 bamboo skewers, soaked

  3. 1 cup flaked coconut

  4. rind and juice 2 limes

  5. 2 tablespoons peanut oil

  6. 2 fresh long red chillies, coarsely chopped

  7. 2 anchovy fillets, drained

  8. 2 garlic cloves, peeled, halved

  9. spray oil

  10. Citrus and mint salad

  11. 250g punnet cherry tomatoes, halved

  12. 1 cup mint leaves

  13. 2 tablespoons white wine vinegar

  14. 1 tablespoon peanut oil

  15. finely grated rind and juice 1/2 orange

  16. 1 garlic clove, crushed

  17. teaspoon chilli flakes

  18. lime wedges, to serve

Instructions Jump to Ingredients ↑

  1. Thread 4 prawns onto each skewer. Set aside in the fridge.

  2. Place coconut, lime, oil, chillies, anchovies and garlic in a food processor. Process until well chopped. Transfer to a bowl.

  3. Spray a char-grill or barbecue with oil. Preheat on medium-high.

  4. Remove ¼ of coconut mixture to a separate dish. Brush over prawns. Char-grill skewers for 1-2 minutes each side until cooked through.

  5. Citrus and mint salad . Meanwhile, combine tomatoes and mint in a bowl. In a small jug, whisk together remaining ingredients. Drizzle over salad and toss gently.

  6. Serve char-grilled prawns with citrus and mint salad, remaining sambal and lime wedges.

  7. Top tips Citrus segments would be a lovely addition to the salad. Simply remove skin and pith. Using a sharp knife, free segments by cutting into and along the edge of each segment, leaving membranes behind.

  8. Soaking skewers in warm water for 30 minutes prevents them from burning.


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