Coconut and black pepper prawns
Prawns work a treat on the barbecue, and these crispy crowd-pleasers couldn't be easier to make.
Serves: 4
Preparation time: 10 minutes
Cooking time: 5 minutes
Cooling time: 30 minutes (soaking the wooden skewers)
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You will need
- 1 medium free range egg, lightly beaten
- 40g desiccated coconut
- 1 teaspoon freshly ground black pepper
- 180g pack raw king prawns
- 12 small bamboo skewers, soaked in water for 30 minutes
Recipe Information
Step by step guide to making Coconut and black pepper prawns
- Preheat the barbecue. Put the egg in a small bowl, and put the coconut and black pepper on a plate.
- Dip the prawns into the egg, then roll in the coconut and black pepper mixture to coat.
- Thread 2 prawns onto each skewer.
- Wrap foil around pairs of skewers and barbecue for 2-3 minutes on each side. Remove the foil and barbecue for a further 30 seconds to gently colour.
Cook's tip: Try serving these with a simple mango salsa... mix the chopped flesh of 1 ripe mango with the zest and juice of 1 washed lime, half a washed, deseeded and finely chopped red chilli and half a 28g pack washed and chopped fresh mint. Serves 4.
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Nutritional information for Coconut and black pepper prawns
Nutritional information for Coconut and black pepper prawns
Nutrition type | per serving |
---|---|
Calories | (per 3 skewers and a portion of mango salsa) 135 kcal |
Total Fat | 7.8g |
Saturated Fat | 5.8g |
Salt | 0.77g |
Sugar | 6.0g |
This recipe is:
- No dairy products
- No gluten products
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£2.50
£10.00/kg