These tasty prawns are toasted and cooked to golden perfection on a barbecue.
Ingredients
- 2 tablespoons soy sauce
- 1 tablespoon lime rind, finely grated
- 1/4 cup lime juice
- 3 garlic cloves, crushed
- 1/2 teaspoon cracked black pepper
- 1kg medium green prawns, peeled, tails intact, deveined
- 1 cup shredded coconut, toasted
- 1/3 cup peanuts, roasted salted , chopped
- 2 tablespoons honey
- Sweet chilli dipping sauce, to serve
- Fresh coriander sprigs, to serve
- Lime wedges, to serve
Equipment
- Barbecue plate or chargrill
Method
- Step 1Combine soy sauce, lime rind and juice, garlic and pepper in a glass or ceramic bowl. Add prawns. Toss to coat. Cover. Refrigerate for 20 minutes.
- Step 2Heat a barbecue plate or chargrill over medium heat. Cook prawns for 2 to 3 minutes each side or until golden and just cooked through.
- Step 3Meanwhile, combine coconut and peanuts in a bowl. Place honey in a separate bowl. Toss prawns in honey, then in coconut mixture to coat. Transfer to a plate. Serve immediately with Sweet Chilli Dipping Sauce, coriander sprigs and lime wedges.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Lower gi
Nutrition
747 kj
Energy
8.8g
Fat Total
4.9g
Saturated Fat
1.5g
Fibre
15.9g
Protein
93mg
Cholesterol
566mg
Sodium
8.1g
Carbs (total)
All nutrition values are per serve
- Author: Kim Coverdale
- Image credit: Andrew Young
- Publication: Super Food Ideas
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