Yield: 1 servings
|16 larges||King prawns|
|A little seasoned oil|
|1||4 ounces blo creamed coconut|
|2 fluid ounce||Warm water|
|Grated zest and juice of 3 limes|
|2 teaspoons||Caster sugar|
|1 tablespoon||Fish sauce|
|2 tablespoons||Light soy sauce|
|1 large||Cayenne chilli|
Shell and de-vein the prawns leaving on the tail section.
Brush with seasoned oil and cook on the barbecue or a ridged griddle for 3 minutes each side.
Serve at once with the dipping sauce.
For the dipping sauce, place all the ingredients for the dressing in a blender or food processor and whiz until the ingredients are finely chopped.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.