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Raw king prawns marinated in goan coconut curry sauce and grilled until pink and slightly charred. Ready in 15 minutes. Tastes like a holiday.
Prep: 5 mins | Cook: 15 mins | Total: 15 mins
Serves 4
1/2 pouch Holy Cow! Goan Curry,
400g raw king prawns, peeled and deveined,
100ml coconut milk,
Fresh coriander to garnish,
2 limes, cut into wedges,
Basmati rice or flatbreads to serve
1. Marinate the prawns: Combine the Holy Cow! Goan Curry sauce with the prawns in a bowl. Toss to coat. Marinate for at least 15 minutes (or up to 2 hours in the fridge).
2. Thread onto skewers: Thread 3-4 prawns onto each skewer.
3. Grill: Cook on a hot BBQ or griddle pan for 2 minutes each side until the prawns are pink and just cooked through. Do not overcook.
4. Make the drizzle: Warm the remaining sauce with the coconut milk in a small pan to make a simple dipping sauce.
5. Serve: Lay the skewers over rice or flatbreads. Drizzle with the coconut sauce, scatter with coriander and serve with lime wedges.
Tip: These also work brilliantly under a hot grill - 3 minutes each side. The sauce chars beautifully.
