39min 4 ppl
Grilled Prawn Skewers with Coconut Marinade
38 minutes
4 people
Medium31–60 min or 7–12 steps
38 min · 7 steps
Medium: 31–60 min or 7–12 steps
210 kcalper person
Protein 24g
Carbs 8g
Fats 9g
About this dish
King prawns bathed in a rich coconut milk marinade with coriander root and garlic, then grilled over high heat until just firm — a seafood take on the classic Thai skewer stall.
Allergy Info
Gluten, Soya, Fish, Crustaceans, Molluscs
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Coriander rootfinely chopped4
- Garlic clovescrushed6 clove
Fish & Seafood
- Raw King Prawnspeeled and deveined, tails left on600 g
Tins & Jars
- Coconut Milkfor marinating and basting120 ml
Dried Goods
- Palm sugargrated40 g
- Bamboo skewerssoaked in water for 30 minutes12
Spices & Seasonings
- White pepper1 tsp
Oils & Condiments
- Light soy sauce2 tbsp
- Vegetable Oil1 tbsp
- Oyster sauce1 tbsp
- Fish sauce1 tbsp
Utensils
- Mixing bowl
- Bamboo skewers
- Griddle pan
- Meat thermometer
- Chopping board
- Sharp knife
Method
1
In a mixing bowl, combine the coriander root, garlic, white pepper, palm sugar, light soy sauce and vegetable oil into a smooth marinade paste.
Approx. 8 minutes
2
Stir in the oyster sauce, fish sauce and coconut milk, then add the prawns and turn to coat thoroughly.
Approx. 5 minutes
3
Cover and refrigerate for 30 minutes so the prawns take on the marinade without the acid toughening them.
Approx. 2 minutes
4
Thread 4 to 5 prawns onto each soaked bamboo skewer, curling each one into a loose C-shape.
Approx. 8 minutes
5
Heat a griddle pan or charcoal grill over medium-high heat until very hot.
Approx. 4 minutes
6
Grill the skewers for 2 minutes per side, basting once with the remaining marinade, until the prawns turn pink and opaque.
Approx. 8 minutes
7
Check the thickest prawn reads 63°C on a meat thermometer, then transfer to a plate and serve at once.
Approx. 3 minutes
