Coconut, Chilli and Lime BBQ Prawns with Slaw

Prawns

Serves 4

You’ll need 12 presoaked bamboo skewers

1 lime

1/3 cup coconut milk

1/3 cup freshly chopped coriander stems

3 garlic cloves, crushed

1 long red chilli, finely chopped

1 tablespoon fish sauce

1 tablespoon soy sauce (tamari or coconut aminos)

750g green king prawns, peeled, tails intact, deveined

1 tablespoon lime juice

Using a vegie peeler, cut long strips of rind from lime. Combine cocunut milk, coriander, garlic, chilli, fish sauce, soy sauce and lime juice in a shallow dish. Reserve 2 tablespoons of mixture. Add prawns to remaning mixture. Toss to coat. Cover and refridgeratve for 3-4 hours if time permits
Preheat BBQ plate or chargrill on medium-high heat. Add lime juice to prawn mixture. Toss to coat. Remove and discard lime rind from prawn mixture and reserved cocount milk mixture. Thread prawns onto skewers. Cook, brushing with reserved coconut milk mixture for 2-3 mins each side or until pink and slightly charred
Serve skewers with below slaw,, lime wedges and extra coriander

Slaw

150g cabbage, a mix of white and purple cabbage

Handful Thai basil and Vietnamese mint (or just regular types for both)

100g carrots julieened

100g cucumber, finely sliced

1 tablespoon rice wine vinegar

1 tablespoon kecap manis (I make my own with tamari and maple syrup)

1 teaspoon tamari (or coconut aminos)

1/2 juice lime

2 teaspoons coconut sugar

Finely slice cabbage and herbs and place in a large bowl and then add the carrot and cucumber. Mix the remaining ingredients together in a small bowl, then massage this dressing into the coleslaw with your hands.
Divide the coleslaw between serving plates, top with the prawns, a lime wedge and extra coriander, mint and basil

Perfect for those weekend BBQ’s with friends or family