Ingredients

455g (1 lb) raw tiger prawn tails, fresh or defrosted, peeled
2 x 15ml spoon (2 tablespoons) sunflower oil
juice of 1 lime
1 x 15ml spoon (1 tablespoon) hot Thai curry blend powder
1 x 15ml spoon (1 tablespoon) light soft brown sugar
salt and black pepper
1 x 10ml spoon (1 dessertspoon) dessicated or shreds coconut,
lime slices to garnish

Method

Preheat the grill or barbecue

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

NUTRITIONAL VALUES PER PORTION (APPROXi 193 Kilocalories; 21g Protein; 10g Fat; Sg Carbohydrate; 1g Fibre.

With Kind Permission © The Sea Fish Industry Authority.

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