MARGARITA PRAWN SKEWERS WITH COCONUT RICE
Add the flavours of the classic cocktail to prawns
SERVES 4 PREP 25 MINUTES (PLUS MARINATING)
COOK 25 MINUTES YOU’LL NEED 8 X 16CM PRE-SOAKED BAMBOO SKEWERS FOR THIS RECIPE
2 garlic cloves, finely chopped 1 fresh jalapeño chilli, finely chopped plus extra, sliced, to serve ½ teaspoon ground cumin ¼ teaspoon paprika 1 teaspoon caster sugar 1 teaspoon finely grated lemon rind 1 tablespoon lemon juice 1 tablespoon extra virgin olive oil 2 tablespoons tequila (optional) ¼ cup chopped fresh coriander, plus extra leaves to serve 16 large green king prawns, peeled, deveined (tails intact) 1½ cups white long-grain rice, rinsed, drained 270ml can light coconut milk 1 lemon, thinly sliced Lemon wedges, to serve 1 Combine garlic, chilli, cumin, paprika, sugar, lemon rind and juice, oil, tequila (if using) and 1 tablespoon coriander in a large bowl. Add prawns. Toss to coat. Cover. Refrigerate for 20 minutes to allow flavours to develop. 2 Place rice in a medium saucepan. Stir in coconut milk and 1¼ cups cold water. Bring to the boil over high heat. Stir. Cover. Reduce heat to low. Simmer for 10 to 12 minutes or until liquid is absorbed. 3 Meanwhile, thread 1 prawn, 1 lemon slice folded in half, followed by another prawn onto a skewer. Repeat to make 8 skewers. Heat a greased barbecue hotplate on medium-high heat. Cook skewers, turning occasionally, for 3 to 4 minutes or until prawns are just cooked through. 4 Add remaining coriander to rice. Season with salt and pepper. Fluff with a fork to separate grains. Sprinkle skewers with extra chilli and coriander leaves. Serve with coconut rice and lemon wedges. NUTRITION: (per serve) 2214kj; 10g fat; 3.9g sat fat; 33.7g protein; 67g carbs; 3.7g fibre; 198mg chol; 542mg sodium.