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- Prawn Skewers with Coconut Sambal
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PrintPRAWN SKEWERS WITH COCONUT SAMBAL
Serves :
3
Preparation Time :
Cooking Time :
Preparation Method :
- Soak eight bamboo skewers in water for 30 minutes.
- To make the marinade, combine the coconut cream, lime juice, soy sauce, lime zest, chilli, sugar, shrimp paste and garlic and mix until the sugar dissolves.
- Thread four prawns onto each skewer. Place on a non-metallic plate, cover with the marinade and refrigerate for 1 hour.
- To make the sambal, toast the coconut in a dry frying pan for 1-2 minutes, or until golden, then add the sesame seeds, garlic flakes, spices and ½ teaspoon salt and cook briefly.
- Remove from the heat and stir in the peanuts.
- Lightly oil a barbecue chargrill plate and heat it to high direct heat. Cook the prawns on both sides for 2-3 minutes, or until pink and cooked.
- Place on a platter and sprinkle with coriander.
- Serve with the sambal and chutney.
INGREDIENTS
- 4 tablespoons coconut cream
- 3 tablespoons lime juice
- 2 tablespoons soy sauce
- 1 tablespoon grated lime zest
- 2 teaspoons chopped red chilli
- 1 teaspoon grated palm sugar (jaggery) or soft brown sugar
- ½ teaspoon shrimp paste
- 4 garlic cloves, crushed
- 32 raw medium prawns (shrimp), peeled and deveined, tails intact
- 2 teaspoons Sesame oil
- 1 tablespoon chopped coriander (cilantro)
- Mango chutney
- Coconut sambal
- 3 tablespoons desiccated coconut
- 3 tablespoons sesame seeds
- ½ teaspoon dried garlic flakes
- ¼ teaspoon ground coriander
- ¼ teaspoon ground cumin
- 3 tablespoons toasted unsalted peanuts, roughly chopped
8 comments for “Prawn Skewers with Coconut Sambal”
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