24 raw tiger prawns in their shells, heads removed
8 tbsp - unsweetened coconut milk
For the marinade:
6 cloves of garlic, finely chopped
4 tbsp - chopped fresh coriander
1/2 deseeded and finely chopped
3 tbsp - vinegar
2 stalks of lemon grass, finely chopped (or rind of 1/2 lemon)
8 tbsp - oil
4 green chillies, finely chopped
1 tsp - coarsely crushed dried chillies
2 tsp - sugar
A few boiled noodles
Hot sauce to serve
How to Make Spicy coconut prawns
Place the prawns in a shallow dish.
Combine all the marinade ingredients in a bowl. Pour the marinade over the prawns ensuring the prawns are well coated with the marinade. Marinate for 30 mins. at room temperature or 2 hours in the refrigerator.
Drain the prawns and reserve the marinade.
Thread 3-4 prawns on a wooden skewer. Thread so as to pierce each prawn twice. Barbeque over medium hot coals, until the prawns are pink.
Combine the reserved marinade with the coconut milk in a pan and heat over the barbeque for 5-6 mins, until the sauce thickens.
Place the prawns on a bed of boiled noodles.
Pour some hot sauce over the prawns and serve.
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.