2 Ways with Prawn Skewers

  • 8 servings
  • 15 mins to prepare
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Ingredients

  • Coconut Crusted
  • 50g desiccated coconut
  • 1 red chilli, finely chopped
  • 1 lime, zest only
  • 5g coriander, chopped
  • A drizzle of oil
  • 20 raw tiger prawns
  • For the Dip
  • 75g coconut yoghurt
  • 1/2 lime, juice only
  • 5g coriander, chopped
  • Salt and Pepper
  • Prawn & Chorizo
  • 100g chorizo
  • 12 raw tiger prawns
  • 5g corinader, chopped
  • 1 green chilli, finely chopped
  • 3 tbsp olive oil
  • 1 lime, juice only
  • Salt and Pepper

Instructions

METHOD (COCONUT CRUSTED)

1 To make the skewers, mix the coconut, chilli, lime zest and coriander in a bowl. Reserve one tablespoon of mix.

2 Drizzle the prawns with a little olive oil and then dip the prawns into the coconut mix to coat. Thread 5 coated prawns onto each skewer.

3 To make the dip, mix all of the ingredients into a bowl, season to taste and spoon into a serving bowl.

4 To cook the prawn skewers, heat a griddle pan over a medium heat, cook the skewers for 2-3 minutes each side or until the prawns are pink and cooked through.

5 Place the cooked skewers onto a serving platter with the dip and scatter over the reserved coconut mix.

METHOD (PRAWN & CHORIZO)

1 Cut the chorizo into 12 pieces.

2 Using 4 skewers, thread 3 pieces of chorizo and 3 prawns onto each skewer.

3 Mix the coriander, chilli, olive oil and lime juice together and season to taste. Reserve one tablespoon of mix and set to one side.

4 Pour the remaining mix over the skewers and leave to marinate for 5 minutes.

5 To cook, heat a griddle over a medium heat. Cook the skewers for 3-4 minutes on each side or until the prawns are pink and cooked through.

6 Place on a serving platter and drizzle over the reserved marinade.

7 Garnish with lime wedges and coriander.

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