Coconut Prawns

You’ll need 18 pre-soaked bamboo skewers.

18 large green king prawns, peeled, deveined (tails intact)
1/2 cup light coconut milk
2 tablespoons fish sauce
2 tablespoons lime juice
2 kaffir lime leaves, finely shredded (see note)
1 long red chilli, finely chopped
3 green onions, finely chopped
canola oil cooking spray

Place prawns, coconut milk, fish sauce, lime juice, kaffir lime leaves, chilli and half the onion in a bowl. Toss to coat. Cover. Refrigerate for 1 hour.

Thread prawns onto skewers. Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook prawns, turning, for 3 to 4 minutes or until just cooked through. Top with remaining onion. Serve.

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