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.
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