COCONUT & LIME SHRIMP SKEWERS
MAKES 8 SKEWERS
900g peeled prawns, tails on
400ml unsweetened coconut milk
1 tbsp curry powder
1 tbsp ground turmeric
1 tbsp fresh ginger, finely minced
1 tsp hot red pepper/chilli flakes
3 tbsp fish sauce
1. Rinse the prawns under cold running water and pat dry with paper towels. Place in a ceramic baking dish.
2. In a medium-sized bowl, whisk together the coconut milk, curry powder, turmeric, ginger, hot red pepper/chilli flakes and fish sauce. Pour the marinade over the prawns and add coconut flakes. Toss to make sure they are completely covered. Cover and refrigerate until ready to use.
3. Place a Himalayan salt block (see Tip, below) on a cold grill/barbecue and heat to 200°C. Once at this temperature, leave to heat for another 30 minutes.
4. While the block is heating, prepare the skewers. Divide the prawns into eight portions and thread on to wooden skewers, alternating with lime leaves. Brush the prawns with a little more of the marinade, then discard any remaining.
5. Place the skewers on the salt block and cook for 4 minutes, then turn them over and cook for another 4 minutes, until the centres of the prawns are opaque. Serve with limes for squeezing over.
From ‘Feast From The Fire’, by Valerie Aikman-smith (Ryland, Peters & Small) Photographs by Erin Kunkel
TIP
A Himalayan salt block looks good as a serving dish and you can cook food on it as the block works well on a grill. Afterwards, rinse in cold water to reuse.