Ainsley's Caribbean Kitchen by Ainsley Harriott

Author:Ainsley Harriott
Language: eng
Format: epub
ISBN: 9781473567542
Publisher: Ebury Publishing
Published: 2019-07-10T16:00:00+00:00

SERVES 4 AS A STARTER OR 2 AS A MAIN

4 limes: zest and juice of 2; 2 cut into wedges

2 tsp palm sugar

2 garlic cloves, finely chopped

120ml coconut milk

6 tbsp dark soy sauce

450g large king prawns, peeled, leaving the tails on

sea salt and freshly ground black pepper

Griddled Yams with Garlic, Chilli and Mint Dressing (see page 81), to serve (optional)

Preheat the barbecue or grill to medium heat.

If using wooden skewers, soak them in a bowl of water for 10 minutes.

Combine the lime zest and juice and palm sugar in a bowl and give it a quick stir to break down any little nuggets of sugar. Add the garlic, coconut milk and soy sauce, season with salt and pepper and stir to combine. Add the prawns, mix together and set aside to marinate for 10–15 minutes.

Thread 3–4 prawns onto each skewer with a lime wedge in between each one.

Barbecue or grill the skewers over a medium heat for 2–3 minutes, turning continuously.

Serve with my Griddled Yams with Garlic, Chilli and Mint Dressing (see page 81).

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