Barbecued tiger prawns with coconut
- Side
- 2
- 30 minutes
These barbecued tiger prawns are wrapped in banana leaves and marinaded in lime juice, coconut oil and coconut powder, for an extremely fragrant and juicy prawn. Caroline Martins cleverly removes just the midsection of the tiger prawn’s shell, allowing the flavours to get through but protecting them from the barbecue’s heat.
Ingredients
Metric
Imperial
- 4 tiger prawns, shell on
- 40g of coconut oil
- 40g of coconut powder, very fine desiccated coconut
- 4 banana leaves, cut to be the thickness of the body of the prawn
- salt
- lime juice
Method
Peel the middle of each tiger prawn – just a strip between the head and the tail, so that the middle of the body is exposed
- 4 tiger prawns, shell on
Season the exposed part of the prawns with the coconut oil, coconut powder, salt and lime juice. Wrap a strip of banana leaf around the middle of the prawn
- 40g of coconut oil
- 40g of coconut powder, very fine desiccated coconut
- salt
- lime juice
- 4 banana leaves, cut to be the thickness of the body of the prawn
Barbecue the prawns in the banana leaves until they are tender, appropriately 2 minutes per side
Serve immediately
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