Coconut-Peanut Prawns
30 min·Asian
Coconut-Peanut Prawns
Ingredients
Marinade
- 2 tbsp soy sauce
- 1 tbsp lime rind, finely grated
- 1/4 cup lime juice
- 3 garlic cloves, crushed
- 1/2 tsp cracked black pepper
Prawns & Coating
- 1kg medium green prawns, peeled, tails intact, deveined
- 1 cup shredded coconut, toasted
- 1/3 cup peanuts, roasted salted , chopped
- 2 tbsp honey
To Serve
- Sweet chilli dipping sauce, to serve
- Fresh coriander sprigs, to serve
- Lime wedges, to serve
Instructions
3 steps
- 1
Combine soy sauce, lime rind and juice, garlic and pepper in a glass or ceramic bowl. Add prawns. Toss to coat. Cover. Refrigerate for 20 minutes.
20 min - 2
Heat a barbecue plate or chargrill over medium heat. Cook prawns for 2 to 3 minutes each side or until golden and just cooked through.
2 min - 3
Meanwhile, combine coconut and peanuts in a bowl. Place honey in a separate bowl. Toss prawns in honey, then in coconut mixture to coat. Transfer to a plate. Serve immediately with Sweet Chilli Dipping Sauce, coriander sprigs and lime wedges.
Progress
0 / 3 steps