Tuesday, December 18, 2012,3:40 AM by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Soak eight bamboo skewers in water for 30 minutes.
  • To make the marinade, combine the coconut cream, lime juice, soy sauce, lime zest, chilli, sugar, shrimp paste and garlic and mix until the sugar dissolves.
  • Thread four prawns onto each skewer. Place on a non-metallic plate, cover with the marinade and refrigerate for 1 hour.
  • To make the sambal, toast the coconut in a dry frying pan for 1-2 minutes, or until golden, then add the sesame seeds, garlic flakes, spices and ½ teaspoon salt and cook briefly.
  • Remove from the heat and stir in the peanuts.
  • Lightly oil a barbecue chargrill plate and heat it to high direct heat. Cook the prawns on both sides for 2-3 minutes, or until pink and cooked.
  • Place on a platter and sprinkle with coriander.
  • Serve with the sambal and chutney.


  • 4 tablespoons coconut cream
  • 3 tablespoons lime juice
  • 2 tablespoons soy sauce
  • 1 tablespoon grated lime zest
  • 2 teaspoons chopped red chilli
  • 1 teaspoon grated palm sugar (jaggery) or soft brown sugar
  • ½ teaspoon shrimp paste
  • 4 garlic cloves, crushed
  • 32 raw medium prawns (shrimp), peeled and deveined, tails intact
  • 2 teaspoons Sesame oil
  • 1 tablespoon chopped coriander (cilantro)
  • Mango chutney
  • Coconut sambal
  • 3 tablespoons desiccated coconut
  • 3 tablespoons sesame seeds
  • ½ teaspoon dried garlic flakes
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • 3 tablespoons toasted unsalted peanuts, roughly chopped

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