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Recipe

Grilled prawns with coconut and lime sambal

Mar 31, 2009 1:00pm
  • 20 mins preparation
  • 5 mins cooking
  • Serves 4
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Ingredients

Grilled prawns with coconut and lime sambal
  • 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

Grilled prawns with coconut and lime sambal
  • 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.

Notes

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.

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