Margarita Prawn Skewers With Coconut Rice

Perfect for entertaining, these prawn skewers are marinated in a light, zesty mixture and served with Thai-inspired coconut rice.

Ingredients

2 Garlic cloves, finely chopped

1 Fresh jalapeno chilli, finely chopped plus extra, sliced, to serve

½ tsp Ground cumin

¼ tsp Paprika

1 tsp Caster sugar

1 tsp Finely grated lemon rind

1 tbsp Lemon juice

1 tbsp Extra virgin olive oil

2 tbsp Tequila (optional)

¼ cup Chopped fresh coriander, plus extra leaves to serve

16 Large green king prawns, peeled, deveined (tails intact)

1 cup White long-grain rice, rinsed, drained

270 ml Can light coconut milk

1 Lemon, thinly sliced

Lemon wedges, to serve

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.

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.

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.

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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Margarita Prawn Skewers With Coconut Rice