COCONUT LIME AND CHILI SPOT PRAWNS SERVED WITH COCONUT RICE

My Cellar

Serves 4 to 6

1 lime

⅓ cup (75 ml) coconut milk

⅓ cup (75 ml) finely chopped fresh cilantro, plus extra for garnish

3 garlic cloves, crushed

1 to 2 Thai red chilies, seeded and finely chopped

1 tbsp (15 ml) fish sauce

1 tbsp (15 ml) soy sauce

1½ lbs (750 g) large spot prawn tails, peeled, deveined

toasted coconut flakes, for garnish

lime wedges, for garnish

Coconut Rice, to serve, recipe follows

COCONUT RICE:

2 cups (500 ml) jasmine rice

1½ cups (375 ml) water

1 cup (250 ml) unsweetened coconut milk

1 tsp (5 ml) salt

toasted coconut flakes, for garnish

Using a vegetable peeler, cut long strips of rind from lime. Juice the lime, reserving 1½ tbsp (22 ml), set aside.
In a bowl, mix together coconut milk, cilantro, garlic, chilies, fish sauce, soy sauce and lime rind. Place mixture into a resealable plastic bag and add prawns. Seal bag, mix well and refrigerate 3 to 4 hours to marinate.
Preheat a barbecue grill on medium-high heat. Add reserved lime juice to prawn mixture. Toss to coat. Remove prawns, reserving some marinade, and thread prawns onto skewers. Grill, brushing with reserved marinade, for 1 to 2 minutes each side, or until pink and lightly charred. Remove from grill, sprinkle with toasted coconut flakes and serve skewers with lime wedges, cilantro and coconut rice.
To make COCONUT RICE: Rinse and drain rice in cold water. Place rice in a saucepan with water, coconut milk and salt. Place saucepan over high heat and bring to a boil. Stir and reduce heat to lowest setting and cover pot tightly with lid. Continue cooking for 15 minutes. Remove from heat and let stand 10 minutes. Fluff with fork, garnish with toasted coconut flakes and serve.