Booths prawn recipes for summer
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Two ways with prawns to brighten up summer
Ingredients
Coconut Crusted
50g desiccated coconut
1 red chilli, finely chopped
1 lime, zest only
5g coriander, chopped
A drizzle of oil
20 raw tiger prawns
For the Dip
75g coconut yoghurt
1/2 lime, juice only
5g coriander, chopped
Salt and Pepper
Prawn & Chorizo
100g chorizo
12 raw tiger prawns
5g corinader, chopped
1 green chilli, finely chopped
3 tbsp olive oil
1 lime, juice only
Salt and Pepper
Method
Coconut crusted
1 Mix the coconut, chilli, lime zest and coriander in a bowl. Reserve one tablespoon of mix.
2 Drizzle the prawns with a little olive oil and then dip the prawns into the coconut mix to coat. Thread five coated prawns onto each skewer.
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Hide Ad3 To make the dip, mix all of the ingredients into a bowl, season to taste and spoon into a serving bowl.
4 To cook the prawn skewers, heat a griddle pan over a medium heat, cook the skewers for two to three minutes each side or until the prawns are pink and cooked through.
5 Place the cooked skewers onto a platter with the dip and scatter over the reserved coconut and herb mix.
Prawn & chorizo
1 Cut the chorizo into 12 pieces.
2 Using four skewers, thread three pieces of chorizo and three prawns onto each skewer.
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Hide Ad3 Mix the coriander, chilli, olive oil and lime juice together and season to taste. Reserve one
tablespoon of mix and set to one side.
4 Pour the remaining mix over the skewers and leave to marinate for five minutes.
5 To cook, heat a griddle over a medium heat. Cook the skewers for three to four minutes on each side or until the prawns are pink and cooked through.
6 Place on a serving platter and drizzle over the reserved marinade.
7 Garnish with lime wedges and coriander.
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