Yields2 ServingsPrep Time25 minsCook Time25 minsTotal Time50 mins
Perfect for entertaining, these prawn skewers are marinated in a light, zesty mixture and served with Thai-inspired coconut rice.
Ingredients
2Garlic cloves, finely chopped
1Fresh jalapeno chilli, finely chopped plus extra, sliced, to serve
½tspGround cumin
¼tspPaprika
1tspCaster sugar
1tspFinely grated lemon rind
1tbspLemon juice
1tbspExtra virgin olive oil
2tbspTequila (optional)
¼cupChopped fresh coriander, plus extra leaves to serve
16Large green king prawns, peeled, deveined (tails intact)
1cupWhite long-grain rice, rinsed, drained
270mlCan light coconut milk
1Lemon, thinly sliced
Lemon wedges, to serve
1
Step 1.
Combine garlic, chilli, cumin, paprika, sugar, lemon rind and juice, oil, tequila (if using) and 1 tablespoon coriander in a large bowl. Add prawns. Toss to coat. Cover. Refrigerate for 20 minutes to allow flavours to develop.
2
Step 2.
Place rice in a medium saucepan. Stir in coconut milk and 1 1/4 cups cold water. Bring to the boil over high heat. Stir. Cover. Reduce heat to low. Simmer for 10 to 12 minutes or until liquid is absorbed.
3
Step 3.
Meanwhile, thread 1 prawn, 1 lemon slice folded in half, followed by another prawn onto a skewer. Repeat to make 8 skewers. Heat a greased barbecue hotplate on medium-high heat. Cook skewers, turning occasionally, for 3 to 4 minutes or until prawns are just cooked through.
4
Step 4.
Add remaining coriander to rice. Season with salt and pepper. Fluff with a fork to separate grains. Sprinkle skewers with extra chilli and coriander leaves. Serve with coconut rice and lemon wedges.
Enjoy this stunning recipe!
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Ingredients
Perfect for entertaining, these prawn skewers are marinated in a light, zesty mixture and served with Thai-inspired coconut rice.
Ingredients
2Garlic cloves, finely chopped
1Fresh jalapeno chilli, finely chopped plus extra, sliced, to serve
½tspGround cumin
¼tspPaprika
1tspCaster sugar
1tspFinely grated lemon rind
1tbspLemon juice
1tbspExtra virgin olive oil
2tbspTequila (optional)
¼cupChopped fresh coriander, plus extra leaves to serve
16Large green king prawns, peeled, deveined (tails intact)
1cupWhite long-grain rice, rinsed, drained
270mlCan light coconut milk
1Lemon, thinly sliced
Lemon wedges, to serve
Directions
1
Step 1.
Combine garlic, chilli, cumin, paprika, sugar, lemon rind and juice, oil, tequila (if using) and 1 tablespoon coriander in a large bowl. Add prawns. Toss to coat. Cover. Refrigerate for 20 minutes to allow flavours to develop.
2
Step 2.
Place rice in a medium saucepan. Stir in coconut milk and 1 1/4 cups cold water. Bring to the boil over high heat. Stir. Cover. Reduce heat to low. Simmer for 10 to 12 minutes or until liquid is absorbed.
3
Step 3.
Meanwhile, thread 1 prawn, 1 lemon slice folded in half, followed by another prawn onto a skewer. Repeat to make 8 skewers. Heat a greased barbecue hotplate on medium-high heat. Cook skewers, turning occasionally, for 3 to 4 minutes or until prawns are just cooked through.
4
Step 4.
Add remaining coriander to rice. Season with salt and pepper. Fluff with a fork to separate grains. Sprinkle skewers with extra chilli and coriander leaves. Serve with coconut rice and lemon wedges.
