Asian-style barbecued king prawns
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40
Serves:     people
Notes from Anna

These succulent prawns marinated in lime juice, garlic, ginger and chillies make a delicious starter or main and are a great source of lean protein, goods fats and minerals. Serve with yogurt, flatbreads or rice.

 

INGREDIENTS

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INSTRUCTIONS

  1. If using bamboo skewers, soak them in cold water for 30 minutes. Drain.
  2. DEVEIN Devein the prawns using a sharp knife that can cut through the shell and into the flesh, but do not remove the shell.
  3. Wash, deseed and finely chop the chillies. Peel and crush the garlic. Peel and grate the ginger. Wash and roughly chop the coriander. Squeeze the limes.
  4. Put the garlic, ginger, chillies and most of the chopped coriander into a glass or china bowl. Add two thirds of the lime juice, turmeric, coconut oil and a pinch sea salt. Mix well to combine.
  5. Rub the marinade over the prawns and refrigerate for 10 minutes.
  6. Carefully thread the prawns on to the skewers and barbecue over medium hot coals for 5-7 minutes on each side or until they turn completely pink. If you are using smaller prawns reduce the barbecuing time to 3-4 minutes on each side.
  7. Remove the prawns from the skewers and arrange on a plate. Scatter the chopped coriander over and drizzle the remaining lime juice.

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