Name: Grilled prawns with coconut and lime sambal
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: 32 medium green prawns, peeled, tails intact, deveined; 8 bamboo skewers, soaked; 1 cup flaked coconut; rind and juice of 2 limes; 2 tablespoon peanut oil; 2 fresh long red chillies, coarsely chopped; 2 anchovy fillets, drained; 2 clove garlic, peeled, halved; cooking oil spray; Citrus and mint salad; 250 gram punnet cherry tomatoes, halved; 1 cup mint leaves; 2 tablespoon white wine vinegar; 1 tablespoon peanut oil; 1/2 orange, finely grated rind and juice; 1 clove garlic, crushed; 1/2 teaspoon chilli flakes; lime wedges, to serve

Ingredients

32 medium green prawns, peeled, tails intact, deveined

8 bamboo skewers, soaked

1 cup flaked coconut

rind and juice of 2 limes

2 tablespoon peanut oil

2 fresh long red chillies, coarsely chopped

2 anchovy fillets, drained

2 clove garlic, peeled, halved

cooking oil spray

Citrus and mint salad

250 gram punnet cherry tomatoes, halved

1 cup mint leaves

2 tablespoon white wine vinegar

1 tablespoon peanut oil

1/2 orange, finely grated rind and juice

1 clove garlic, crushed

1/2 teaspoon chilli flakes

lime wedges, to serve

Method

1.Thread four 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.Meanwhile, to make the citrus and mint salad, combine tomatoes and mint in a bowl. In a small jug, whisk remaining ingredients together. Drizzle over salad and toss gently.

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

Use a citrus zester to make fine, thin shreds of zest (the coloured outer skin of citrus fruit). Just pull the zester towards you across the skin.
Note

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Ingredients

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