Eating hot prawns straight from the barbecue is quintessentially Australian, as spruiked to the world by Paul Hogan in the 80s. If you love a bit of spice, inspired by Asian flavours, then this is for you.
Place all marinade ingredients into a small food processor. Blend until they form a thin paste. Place mixture in a bowl and toss with seafood to coat. Cover and place in the fridge to marinate for as long as you can.
Preheat barbecue on medium-high heat and sprinkle with a little oil. Remove seafood from the marinade (keep marinade aside) and cook the prawns on the hotplate for 2 minutes each side until they are pink and cooked through. The scallops will need slightly less cooking time, just one minute each side depending on their size.
To make a dipping sauce, place the retained marinade and coconut cream in a saucepan over medium heat and cook until thickened slightly.
Serve seafood sprinkled with chopped coriander leaves, a squeeze of lime and the dipping sauce.
The secret to barbecuing seafood is to keep an eye on it, because it cooks fast.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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