December 20, 2018
src="http://venice-fishing.com/wp-content/uploads/2018/12/Coconut-and-lemongrass-prawns.jpg" alt="Coconut and lemongrass prawns"
/>
(4) Rate it
- 0:20 Prep
- 0:05 Cook
6 Servings- Capable cooks
These zesty prawns are perfect for hot summer days.
Featured in
Prawn recipes, Christmas seafood recipes
Ingredients
- 2 limes
- 4 lemon grass stems, pale sections only, halved lengthways
- 2 140ml cans coconut cream
- 2 teaspoons fish sauce
- 2/3 cup coarsely chopped fresh coriander
- 30 (about 1.5kg) large green prawns, peeled with tails left intact, deveined
- 3 limes, extra, cut into wedges, to serve
Method
Step 1
Peel the rind from the limes using a vegetable peeler. Remove white pith from rind and cut the rind into very thin strips. (Alternatively, use a zester). Squeeze the limes. Place the lemon grass lengths on a board and bruise with the flat side of a knife blade.
Step 2
Place the lime rind strips and juice, coconut cream and fish sauce in a large bowl and stir to combine. Add the lemon grass, coriander and prawns and mix thoroughly. Cover and place in the fridge to marinate for at least 2 hours or overnight if time permits.
Step 3
Preheat a barbecue or chargrill on high.
Step 4
Drain the prawns and discard the marinade. Cook the prawns on the pre- heated barbecue or chargrill for 2-3 minutes each side or until changed in colour and just cooked through.
Step 5
Serve immediately accompanied by the extra lime wedges.
Nutrition
653 kj
Energy
1g
Fat Total
1g
Fibre
35g
Protein
253mg
Cholesterol
596.52mg
Sodium
All nutrition values are per serve
Notes
Note: Serve the prawns in halved coconut shells -it saves on washing up and looks great! To open the coconuts, simply hold the coconut evenly in both hands and crack the centre of the shell in half against a hard surface. Prep: 20 rains. (+ 2 hours marinating time).
- Author: Kirsty Cassidy
- Publication: Australian Good Taste
Source: taste.com.au
0 comments:
Post a Comment