Coconut, soya and chilli prawn skewers

Name: Coconut, soya and chilli prawn skewers
Yield: 6-8
Ingredients: Prawns, peeled, deveined, tails left intact; kebab skewers; lime, zested; lime, juiced; soya sauce; fish sauce; red chilli, finely chopped; garlic cloves, crushed; fresh coriander, finely chopped; coconut milk

Serves:	6-8
Serving Suggestion:	Serve the prawns with rice, fresh coriander leaves and lime wedges.

Ingredients

750 g Prawns, peeled, deveined, tails left intact
kebab skewers
2 lime, zested
2 tbsp lime, juiced
4 tsp soya sauce
2 tbsp fish sauce
1/2 red chilli, finely chopped
3 garlic cloves, crushed
4 tbsp fresh coriander, finely chopped
125 ml coconut milk

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Cooking Instructions

Combine the coconut milk, coriander, garlic, chilli, fish sauce, soya sauce and lime zest in a shallow dish and reserve 2 tablespoons of the marinade for basting.
Add the prawns to the remaining marinade and toss to coat.
Cover with plastic wrap and refrigerate for 1 hour.
Heat a braai or chargrill on a medium-high heat.
Add the tablespoon of lime juice to the chilled prawn marinade and toss to coat.
Thread the prawns onto skewers and grill for 2 – 3 minutes on each side, brushing them with the reserved marinade, until pink and lightly charred.

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