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Prawns with Coconut & Lime

Serves 6
These prawns are sensational when served outside on a summer's evening as a pre-dinner nibble, washed down with icy beers.

You'll find this recipe and many more like it in my book, SIZZLE: SENSATIONAL BARBECUE FOOD.
Prawns with Coconut & Lime

6 limes
1/3 cup thick part of a can of coconut cream (see note)
3 small hot red chilies, halved, seeded and finely chopped
8 fresh kaffir lime leaves
1 Tbsp coriander seeds, freshly ground
30 large green (raw) prawns, thawed, rinsed and patted dry

[US Measurements | Metric ]
1 Squeeze two of the limes and put the juice in a large bowl with the coconut cream, chilies, kaffir lime leaves, ground coriander seeds and prepared prawns. Toss well. Slice the rest of the limes and add to the bowl; let marinate for 15 minutes.

2 Turn prawns and sliced limes onto the barbecue hot plate (cast-iron griddle), heated to medium, reserving a little of the coconut juices to anoint prawns during cooking process. Cook until shells turn pink, turn them over and cook until just cooked through. Limes should be left on hot plate until well browned. Once the prawns and lime slices are cooked, transfer to a serving dish. Serve immediately with finger bowls of warm water and thick paper napkins.

Note: Canned coconut cream is a thick form of coconut milk that separates in the can into two distinct parts: a rich cream and a watery liquid. Use 1/3 cup of the thick cream for this recipe.

Photo Credit: Aaron McLean

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