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Coconut Prawn Skewers

This classic Thai combination of flavours is perfect with the prawns.

Prep: 1h 5m
Cook: 8 mins
Serves: 4
    • 6 spring onions, finely chopped
    • 1 tin (400ml) Blue Dragon Coconut Milk
    • 1 lime, finely grated rind and juice
    • 4 tbsp. coriander, chopped finely
    • 2 tbsp. corn or sunflower oil
    • Some pepper
    • 650g/1 lb 7 oz raw tiger prawns, peeled
    • 4 lemon wedges
    • Some coriander, to garnish
    1. Place the spring onions, coconut milk, coriander, oil, lime rind and juice in a non-metallic bowl. Mix well and season to taste with pepper. Add the prawns, turning to coat. Cover with clingfilm and leave to marinate in the fridge for 1 hour.
    2. Drain the prawns and reserve the marinade. Thread the prawns on to 8 skewers.
    3. Cook the skewers over medium hot coals, brushing with the reserved marinade and turning frequently, for 8 minutes, or until they have changed colour.
    4. Cook the lemon wedges, skin-side down over medium hot coals, for the last 5 minutes. Serve the prawns immediately, garnished with the hot lemon wedges and coriander sprigs.

This recipe calls for...

Coconut Milk

Coconut Milk

Blue Dragon Coconut Milk is made from carefully selected ripe coconuts. Once the husk, coconut water and shell have been removed, the kernel is pressed to extract a creamy liquid and blended with water. This creamy liquid is known in South East Asia as Coconut Milk. Coconut Milk is the mainstay of Thai, Indian and Caribbean cooking and can be used to add a mild, coconut flavour to sweet and savoury dishes. Coconut Milk can be added to hot curries to reduce their heat and adds a creamy flavour and texture to dishes such as soups.

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