The other night, my husband Peter and I got cooking up some grilled prawns. I can’t eat nuts (*sad face) but Peter is obsessed (we really are opposites that just work).
…I’m fine with trace of nuts so cooking with them is OK, just not eating them!
I did chomp on the grilled prawns and rice with a little sweet chilli thai sauce (was from the bottle though to save time) but Peter relished the home made peanut sauce so if you like nuts, you should LOVE this recipe!
- 1½ lbs large prawns, peeled and de-veined
- 2 tablespoons turmeric
- ½ teaspoon ground black pepper
- Two garlic cloves, chopped
- 1 teaspoon ground coriander
- 80ml unsweetened coconut cream
Serves 15 but can be refridgerated for up to 7 days.
- 1 tablespoon ginger
- 3 cloves garlic, minced
Mix the prawns with the tumeric, pepper, garlic, coriander and coconut cream above in a medium sized bowl, covering the prawns thoroughly. Pan fry or thread onto bamboo or metal skewers and cook on a griddle.