Butterfly Prawn Skewers with Coconut Dressing

Ingredients

• 8 raw large prawns
• 2 wooden skewers
• pinch smoked paprika
• ½ tsp fresh ginger, peeled and finely chopped
• 1 tsp sweet chilli sauce
• juice of half a lime
• 1 tbsp runny honey
• 150ml light coconut milk
• salt and black pepper
• freshly chopped chives, to serve

Cooking Instructions

1. Peel the prawns down to the tail, retaining the tail but discarding the shell.
2. Place the prawns on a chopping board and carefully slice accross the back with a sharp knife, opening out the prawns into heart shapes. Remove the dark vein that runs along the back and thread 4 prawns onto each skewer.
3. Lightly dust the prawns with paprika and place in a shallow dish.
4. Mix together the marinade and pour over. Cover and refrigerate until ready to serve.
5. When ready to cook, place under a preheated hot grill for1 minute on each side. Serve with lime infused rocket salad.

Tips

Open the prawns out to make them heart shaped. Freeze any leftover coconut milk to add to soups and curries.