Prawns with coconut, mint and lemon grass

This is a nice light starter or would make a nice lunch with a side salad. You could even cook the prawns on the BBQ.

Serves 4

Ingredients:

25 large raw king prawns

Small bunch of mint leaves

1 small red chilli

3 tbsp coconut milk

1 tbsp fish sauce

1 crushed garlic clove

1 tsp crushed ginger

1 tsp crushed lemon grass

Lemon grass sticks or skewers

Sweet chilli sauce to serve

Method

Peel and remove the veins from the prawns.

Marinate the prawns for a few hours, or over night, with the rest of the ingredients.

Remove the outer layer of the lemon grass skewers and cut the ends so they're sharp .

Heat a bit of butter in a griddle pan or frying pan.

Add the prawns in batches, (don’t over crowd or they will stew).

Turn each prawn after about 3 minutes and continue cooking on the other side.

When they have turned pink all over take them out.

Thread 3 prawns onto each skewer with a mint leaf and place 2 skewers on each plate.

Serve immediately with sweet chilli sauce.