Coconut, lime and bean stew grilled prawns

Coconut, lime and bean stew grilled prawns
Fixings

Sustenance

Supplies

You'll require 12 presoaked bamboo sticks.

Fixings

1 lime

1/3 glass coconut milk

1/3 glass finely hacked new coriander stems

3 garlic cloves, squashed

1 since quite a while ago red stew, finely cleaved

1 tablespoon Ayam fish sauce

1 tablespoon soy sauce

750g green ruler prawns, peeled, tails in place, deveined

1 tablespoon lime juice

Lime wedges, crisp coriander leaves and steamed Sunrice White Long Grain Rice, to serve

Select all fixings

Technique

Step 1

Utilizing a vegetable peeler, cut long segments of skin from lime. Join coconut milk, coriander, garlic, bean stew, fish sauce, soy sauce and lime skin in a shallow dish. Save 2 tablespoons mixture. Add prawns to remaining mixture. Throw to layer. Spread with plastic wrap. Refrigerate for 3 to 4 hours, if time licenses.

Step 2

Preheat a grill plate or chargrill on medium-high hotness. Add lime juice to prawn mixture. Throw to layer. Expel and dispose of lime skin from prawn mixture and held coconut milk mixture. String prawns onto sticks. Cook, brushing with saved coconut milk mixture, for 2 to 3 minutes each one side or until pink and delicately roasted.

Step 3

Serve sticks with lime wedges, coriander and rice.