Lemongrass & Coconut Prawns
A community recipe by WelshRarebitNot tested or verified by Nigella.com
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Preheat oven to Gas 6 (200c/400f) Mix the herbs and spices with the coconut in a long shallow container. Season with salt and pepper. Thread 3 prawns onto a skewer and brush with a little oil. Coat the prawns in the coconut mix and place on a foil lined tray. Bake for 5 mins or until the coconut is golden brown. S erve immediately accompanied with sweet chilli sauce.
Preheat oven to Gas 6 (200c/400f) Mix the herbs and spices with the coconut in a long shallow container. Season with salt and pepper. Thread 3 prawns onto a skewer and brush with a little oil. Coat the prawns in the coconut mix and place on a foil lined tray. Bake for 5 mins or until the coconut is golden brown. S erve immediately accompanied with sweet chilli sauce.
Introduction
Serves 4 as a starter. Ready in ten minutes.
Serves 4 as a starter. Ready in ten minutes.
Ingredients
Serves: 4
Metric
Cups
- 150 grams raw prawns (peeled)
- 30 grams desiccated coconut
- ½ teaspoon lemongrass
- ½ teaspoon makrut lime leaves
- ½ teaspoon crushed chillies
- ½ teaspoon galangal
- 1 tablespoon oil
- 5⅓ ounces raw shrimp (peeled)
- 1 ounces unsweetened shredded coconut
- ½ teaspoon lemongrass
- ½ teaspoon makrut lime leaves
- ½ teaspoon red pepper flakes
- ½ teaspoon galangal
- 1 tablespoon oil
Method
Lemongrass & Coconut Prawns is a community recipe submitted by WelshRarebit and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
Serve as a starter, or use more prwans for a main dish
Serve as a starter, or use more prwans for a main dish
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