Ingredients:

  • 1 pound (450g) large prawns, peeled and deveined
  • 2 tablespoons (30ml) olive oil
  • 1 teaspoon (5g) paprika
  • ½ teaspoon (2g) garlic powder
  • ½ teaspoon (2g) salt
  • ¼ teaspoon (1g) black pepper
  • Juice of 1 lime (about 2 tablespoons or 30ml)
  • 1 can (13.5 ounces or 400ml) coconut milk
  • 1 tablespoon (15ml) soy sauce
  • 1 tablespoon (15ml) fish sauce (optional)
  • 1 tablespoon (15g) brown sugar
  • 1 tablespoon (15g) fresh ginger, minced
  • 2 cloves garlic, minced
  • Zest of 1 lime
  • Handful of fresh cilantro, chopped (for garnish)

Instructions:

  1. In a bowl, combine olive oil, paprika, garlic powder, salt, pepper, and lime juice.
  2. Add the prawns to the marinade, tossing to coat. Cover and refrigerate for 30 minutes.
  3. In a medium saucepan, combine coconut milk, soy sauce, fish sauce, brown sugar, minced ginger, minced garlic, and lime zest. Bring to a simmer over medium heat, stirring occasionally, for 5-7 minutes until slightly thickened.
  4. Preheat the grill to medium-high heat.
  5. Thread marinated prawns onto skewers, leaving space between each (if using).
  6. Place the skewers or prawns directly on the grill. Grill for 2-3 minutes per side until opaque and cooked through (internal temperature should be 140°F/60°C).
  7. Plate the grilled prawns, drizzle with creamy coconut sauce, and garnish with cilantro.