Prawn Skewers with Coconut Rice and Cucumber

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2 cloves garlic, roughly chopped
3 long green chillies, roughly chopped
1 tablespoon finely grated ginger
1 lemongrass stalk, white part only, roughly chopped
1 tablespoon brown rice vinegar

2 teaspoons fish sauce

2 tablespoons vegetable oil

2 teaspoons palm sugar

18 extra-large raw Australian prawns, peeled with tails intact
2 cups jasmine rice
¼ cup coconut cream
Coriander mint and fresh lime wedges, to serve

Cucumber salad
3 small cucumbers, deseeded and sliced

60g shredded coconut

2 tablespoons of rice wine vinegar

2 teaspoons fish sauce

1 tablespoon lime juice

1 teaspoon finely grated lime rind

Place the garlic, chilli, ginger, lemongrass, vinegar, fish sauce, oil and sugar in a small food processor and process until a fine paste. Place into a bowl with prawns and toss to combine. Marinate in the fridge for 30 minutes.
Place the rice in a rice cooker with 2 ½ cups water and cook as per instructions. When ready stir through the coconut cream and allow to sit covered for 5 minutes.
Thread prawns onto skewers 3 at a time.
Preheat bbq or char grill over high heat. Grill prawns for 2-3 minutes each side until charred and cooked through.
Place the cucumber, coconut, rice vinegar, fish sauce, and lime juice and rind in a bowl and toss until combined. Serve prawns on warm rice topped with cucumber salad fresh lime and herbs.

Prep time: 35 mins
Chill time: 30 mins
Cook time: 15 mins

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