Booths prawn recipes for summer

Two ways with prawns to brighten up summer

Ingredients

Coconut Crusted

50g desiccated coconut

1 red chilli, finely chopped

1 lime, zest only

5g coriander, chopped

A drizzle of oil

20 raw tiger prawns

For the Dip

75g coconut yoghurt

1/2 lime, juice only

5g coriander, chopped

Salt and Pepper

Prawn & Chorizo

100g chorizo

12 raw tiger prawns

5g corinader, chopped

1 green chilli, finely chopped

3 tbsp olive oil

1 lime, juice only

Salt and Pepper

Method

Coconut crusted

1 Mix the coconut, chilli, lime zest and coriander in a bowl. Reserve one tablespoon of mix.

2 Drizzle the prawns with a little olive oil and then dip the prawns into the coconut mix to coat. Thread five coated prawns onto each skewer.

3 To make the dip, mix all of the ingredients into a bowl, season to taste and spoon into a serving bowl.

4 To cook the prawn skewers, heat a griddle pan over a medium heat, cook the skewers for two to three minutes each side or until the prawns are pink and cooked through.

5 Place the cooked skewers onto a platter with the dip and scatter over the reserved coconut and herb mix.

Prawn & chorizo

1 Cut the chorizo into 12 pieces.

2 Using four skewers, thread three pieces of chorizo and three prawns onto each skewer.

3 Mix the coriander, chilli, olive oil and lime juice together and season to taste. Reserve one

tablespoon of mix and set to one side.

4 Pour the remaining mix over the skewers and leave to marinate for five minutes.

5 To cook, heat a griddle over a medium heat. Cook the skewers for three to four minutes on each side or until the prawns are pink and cooked through.

6 Place on a serving platter and drizzle over the reserved marinade.

7 Garnish with lime wedges and coriander.