If using shell-on prawns, peel them before marinating, but leave the tail intact for prettier presentation.
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Yields:
6 serving(s)
Prep Time:
15 mins
Cook Time:
8 mins
Total Time:
23 mins
Cal/Serv:
114
Ingredients
2Tbsp.
groundnut oil plus extra to grease
4Tbsp.
sweet chilli sauce
25g
desiccated coconut
1
large handful of coriander, finely chopped
24
extra-large raw king prawns, peeled devained
lime wedges to serve
12
wooden skewers, soaked in water for 30 mins
Directions
Step 1
In a large bowl, mix oil, sweet chilli sauce, prawns and plenty of seasoning. Thread prawns on to double skewers (this stops the prawns spinning on the skewer, making them easier to turn). Brush with any remaining sauce and sprinkle over coconut.
Step 2
Lightly grease the bars of your barbecue or griddle pan. Cook skewers over high heat for 6-8min, turning halfway, until prawns are opaque and cooked through. Sprinkle over coriander and serve with lime wedges for squeezing over.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
