Thai Coconut Lime Prawns

Infused with coconut, lime & chili, these prawns are crazy delicious.

20 raw, easy peel tiger prawns
½ cup coconut milk
juice of 1 lime
2 tbsp coconut oil
2 ½ tbsp fish sauce
3 garlic cloves, minced
⅓ cup fresh coriander, chopped
2 green onions, sliced & chopped
1 fresh red chili, minced
2 tbsp brown sugar
1 tsp lime zest
fresh ground pepper
lime wedges and fresh-cut red chili for garnish (optional)

1

Combine coconut milk, lime juice, coconut oil, fish sauce, garlic, coriander, onions, red chili, brown sugar and lime zest. Taste and make adjustments to your liking.

2

Put prawn in a bowl and pour 1/3 to 1/2 cup of the sauce over the prawn. Turn prawns in the sauce and set aside to marinate for 10 minutes.

3

Put oven on broil.

4

Cover a baking sheet with aluminium foil and place prawns on baking sheet.

5

Season prawns with freshly ground pepper and place in oven.

6

After 5 minutes turn prawns and baste with leftover marinade.

7

Prawns are cooked when they turn pink and are lightly charred at the edges.

8

Serve prawns with rice and any remaining sauce on the side. Garnish with lime wedges and fresh-cut chili.