Recipe of the month
Coconut, Lime and Chilli Prawns
Preparation Time:
3.5 hours
Cooking Time:
5min
1 Lime
1/3 cup coconut milk
1/3 cup finely chopped coriander
3 crushed garlic cloves
1 long red finely chopped chilli
1 tablespoon fish sauce
1 tablespoon soy sauce
750g green king prawns, deveined and tails on
1 tablespoon lime juice
Lime or Lemon wedges to serve
Cut strips of rind from the lime.
Add coconut milk, coriander, garlic, chilli, fish sauce, soy sauce and lime rind in bowl.
Put aside a small amount of mixture.
Add prawns to the bowl and cover with mixture.
Cover and place in fridge for 3 hours.
Heat the BBQ to medium-high heat.
Brush the prawns with the mixture that was kept aside.
Cook on the BBQ, until pink and charred - option to add prawns to a skewer or leave loose
Serve the prawns with cut lime or lemon wedges.
Riesling
The sweet trademark of Riesling sometimes turns people off even the sweet versions will offer enough palate-refreshing acidity to keep things balanced with the spice from the chilli, so the Riesling will still be crisp rather than cloying.