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
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Recipe Information

Step by step guide to making Coconut and black pepper prawns

  1. Preheat the barbecue. Put the egg in a small bowl, and put the coconut and black pepper on a plate.
  2. Dip the prawns into the egg, then roll in the coconut and black pepper mixture to coat.
  3. Thread 2 prawns onto each skewer.
  4. 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

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