Thai Prawns with Coconut

Recipe courtesy of Seafish, the UK Sea Fish Industry Authority.

Recipe Ingredients:

1 pound raw tiger prawn tails, peeled
2 tablespoons sunflower oil
Juice of 1 lime
1 tablespoon hot Thai curry blend powder
1 tablespoon light brown sugar, packed
Salt and ground black pepper to taste
2 teaspoons shredded coconut
Lime slices, for garnish

Cooking Directions:

1. Preheat the broiler or barbecue (grill).
2. In a small bowl mix the oil, lime juice, curry powder, sugar and seasoning together.
3. Thread the prawns onto 4 short kebab skewers and brush with the lime mixture.
4. Cook under a moderate broiler or barbecue heat for 3 to 4 minutes, turning occasionally and brushing with any remaining lime mixture.
5. Remove from the heat, sprinkle with coconut and continue to cook for a few minutes more, or until the coconut is golden brown.
6. Garnish with the lime slices and serve.

Makes 4 servings.

"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."

Recipe and photograph courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org.