• 1 garlic clove

  • 2cm piece ginger, peeled and chopped
  • 2 tbsp light brown sugar
  • 125ml light coconut milk, stirred

  • 1 tbsp fish sauce

  • 1 lime, zested and juiced
  • 2 bird eye chillies, sliced
  • 1 tbsp chopped coriander
  • 600g jumbo raw prawns, defrosted and peeled but tails kept on
  • 15ml spray oil


  1. 1

    In a food processor, purée the garlic, ginger and sugar. Add the coconut milk, fish sauce, lime zest and juice and purée again. Pour into a shallow container and add the chilli, coriander and prawns. Cover with cling film and chill for 1-2 hours.

  2. 2

    Preheat a barbecue or use a griddle pan on the hob. Thread the prawns on to the skewers. Spray the grill pan or the grates of the barbecue with oil to keep the prawns from sticking. Grill the prawn skewers for 1-2 minutes each side or until they turn pink and opaque.

Nutritional Details

Each serving provides
  • Energy 611kj 146kcal 7%
  • Fat 4.1g 6%
  • Saturates 1.9g 10%
  • Sugars 8.5g 9%
  • Salt 1.54g 26%

% of the Reference Intakes

Typical values per 100g: Energy 511kj/122kcal

Each serving provides

9.0g carbohydrate 0.3g fibre 17.5g protein

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