RECIPE: Delicious prawns for a perfect Aussie summer
PRAWNS and summer go hand-in-hand in Australia.
There are so many ways to prepare them. When I lived in a tiny terrace in Sydney, the fish van would pull up at the pub on the corner on Friday evenings; our friends would take turns to buy a couple of kilos and we'd eat them with bread and butter sitting on the footpath outside our house.
Today's recipe is a little more complicated, but the results are delicious. I've rolled green king prawns in flour, egg and then shredded coconut, then baked them in the oven until golden.
Coconut prawn skewers
- finely grated zest and juice of 1 lime or lemon
- 1 garlic clove, peeled and crushed
- 1 small knob fresh ginger, finely grated
- 24 large green king prawns, peeled with tails on
- 1/4 cup plain flour
- 2 large free-range eggs, lightly whisked
- 1 1/2 cups shredded dried coconut
- fresh coriander or mint, to garnish
- soy or sweet chilli sauce, or kechap manis for dipping
- lemon or lime wedges, to serve.
METHOD: Combine zest, juice, garlic and ginger in a medium-sized non-reactive bowl. Add prawns and coat. Cover and refrigerate for at least an hour, preferably overnight. At the same time, soak 24 bamboo skewers in water to prevent them burning. The next day, preheat oven to 180C. Line two baking trays with baking paper. Roll each prawn in flour, then dip in egg and coconut, pressing the coconut on firmly. Thread each prawn onto a skewer and place skewers on the baking trays.
Bake for about 10 minutes; turn and cook for a further five minutes, or until golden brown and cooked through. Serve immediately with coriander or mint, and with dipping bowls of soy sauce, sweet chilli sauce or kecap manis.