Coconut, Lime And Chilli Barbecued Prawns
Coconut, lime and chilli barbecued prawns

Shell out less at the prawn broker for this handy, versatile meal solution.
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To get started afterward this recipe, we must first prepare a few components. You can cook Coconut, lime and chilli barbecued prawns using 12 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Coconut, lime and chilli barbecued prawns:
- 1 lime
- 1/3 cup coconut milk
- 1/3 cup finely chopped buoyant coriander stems
- 3 garlic cloves, crushed
- 1 long red chilli, finely chopped
- 1 tbsp Ayam fish sauce
- 1 tbsp soy sauce
- 750g green king prawns, peeled, tails intact, deveined
- 1 tbsp lime juice
- Lime wedges, to relief
- well-ventilated lighthearted coriander leaves, to further
- Steamed white rice, to support
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Steps to make Coconut, lime and chilli barbecued prawns:
- Using a vegetable peeler, cut long strips of rind from lime. attach coconut milk, coriander, garlic, chilli, fish sauce, soy sauce and lime rind in a shallow dish. Reserve 2 tablespoons mixture. build up prawns to steadfast mixture. Toss to coat. Cover next plastic wrap. Refrigerate for 3 to 4 hours, if era permits.
- Preheat a barbecue plate or chargrill just about medium-high heat. mount up lime juice to prawn mixture. Toss to coat. surgically remove separate and discard lime rind from prawn fusion and reserved coconut milk mixture. Thread prawns onto skewers. Cook, brushing innovative reserved coconut milk mixture, for 2 to 3 minutes each side or until pink and lightly charred.
- abet skewers afterward lime wedges, coriander and rice.
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