Barbequed Coconut Prawns
Ingredients:
1 lb. of jumbo prawns tails- shell on
Salt and pepper to taste
Juice of two lime
Chili pepper to taste
¾ can of coconut milk- 14 fl. oz. size
Method:
Split the prawns down the middle lengthwise leaving the shell on. When cutting the prawns remove the dark vein that runs down the back. If using smaller prawns, butterfly them open. Take a scissor and cut the back of the prawn down to the tail leaving the tail on. Then slice the prawn down the center to the shell and spread it open. Season with salt and pepper and sprinkle all over with the lime juice. Mix the coconut milk in a bowl to thicken it and add the chili pepper to taste. Place the prawns in the coconut milk and marinate for two hours. Refrigerate in the marinade over night for better results. Heat the barbeque to medium high. Swipe the prawn meat in the marinade before laying on the barbeque shell side down. Cook until the shell turns red about 2-3 minutes then turn meat side down for about 1 minute. Place on a plate and serve. These can also be cooked under the broiler in the oven
Another original mouth-watering recipe From Kosta the Fishmonger ...
for you to savour!
We welcome your feedback or questions at kostaz@telus.net or do stop by
the Salmon Shop or Screaming Mimi’s Lonsdale Quay Market, North
Vancouver.