Coconut prawn kebabs
Your next party will be a celebrated hit when you chuck these shrimps on the barbie.
Ingredients
- 270ml can Ayam Light Coconut Milk
- 2cm piece of ginger, sliced
- 1 garlic clove, sliced
- 1 lemongrass stalk, bruised, tied in a loose knot
- 1kg (about 24) large green prawns, peeled, deveined, tails intact
- lime wedges, green salad, to serve
Method
- Place coconut milk, ginger, garlic and lemongrass in a saucepan. Heat on medium until just at simmering point. Remove from heat and set aside for 30 minutes, until flavours infuse. Strain and discard flavourings.
- Preheat a chargrill or barbecue on high. Thread each prawn onto a soaked bamboo skewer, tail end first, and brush liberally with coconut milk mixture. Cook for 2 minutes each side, brushing with coconut milk, until prawns are opaque.
- Serve with lime wedges and green salad.
