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455g (1 lb) raw tiger prawn tails, fresh or
2 x 15ml spoon (2 tablespoons) sunflower
juice of 1 lime
1 x 15ml spoon (1 tablespoon) hot Thai
curry blend powder
1 x 15ml spoon (1 tablespoon) light soft brown
salt and black pepper
1 x 10ml spoon (1 dessertspoon)
dessicated or shreds coconut,
lime slices to garnish
Preheat the grill or barbecue
1. In a small bowl mix the oil, lime juice, curry powder, sugar
and seasoning together.
2. Thread the prawns onto 4 short kebab
skewers and brush with the lime mixture.
3. Cook under a moderate
grill or barbecue for 3-4 minutes, turning occasionally and brushing
with any remaining lime mixture.
4. Remove from the heat,
sprinkle over the coconut and continue to cook for a further minute
or until the coconut is golden brown.
5. Garnish with the lime
slices and serve as a starter.
NUTRITIONAL VALUES PER PORTION (APPROXi 193 Kilocalories; 21g
Protein; 10g Fat; Sg Carbohydrate; 1g Fibre.
Kind Permission © The Sea Fish Industry Authority.
Under a bad cloak there is often a good drinker.
(Miguel de Cervantes)
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