Quick & Easy

Grilled coconut and lemongrass prawn skewers

grilled coconut and lemongrass prawn skewersWoman's Day
16 Item



1.Combine the coconut milk, lemongrass, fish sauce, lime juice, sugar and chilli in a shallow non-metallic container. Add the prawns, stirring to coat. Cover and chill for 30 minutes.
2.Heat a large, oiled frying pan, char- grill pan or barbecue plate on high. Thread prawns onto soaked skewers, reserving marinade. Cook prawn skewers for 2 minutes each side until cooked through. Transfer to a plate.
3.Pour reserved marinade into the frying pan. Simmer on low for 5-10 minutes until sauce reduces and thickens.
4.Return prawns to the pan, tossing to coat with sauce. Serve sprinkled with coriander leaves.

To remove veins from prawns, remove heads and “hook” out the vein (dark spot where head is removed) with the tip of a knife or toothpick – pull gently.


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