Coconut prawns

Recipe from: 13 September 2013
recipes prawns braai seafood

Ingredients 8
Servings 6
Time 00:10

Ingredients

  • 1
    kg
    kilogram tiger prawn - deveined
  • 1
    can
    coconut cream
  • 60
    ml
    curry paste (red Thai)
  • 3
    cm
    PnP knob ginger
  • 3
    cloves granulated garlic
  • half
    packet coriander or basil leaves
  • 3
    large limes - juiced and peeled
  • 2
    large limes - cut into wedges, to serve
 

Method

00:05
 
Blitz marinade ingredients in a blender until smooth.

Toss prawns in marinade and leave for 30 minutes.

Cook over medium coals for 2-3 minutes per side until they turn bright pink. Serve with lime wedges.
 
Cook's tip:

To avoid turning prawns individually, use a sandwich braai grid, or thread 3-4 prawns onto a soaked bamboo skewer.

For more braai recipes and tips visit Pick n Pay Braai.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.

Fresh Living September Issue
 

Read more on: braai  |  prawns  |  seafood  |  recipes
 

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