Grilled Tiger Prawns & Coconut Salad with Spicy Lime Vinaigrette
by Siti Zawani
@ 06 Nov 2015
2 tiger prawns (shells-on), peeled, de-veined and tails attached
1 tablespoon sea salt
Spicy Lime Vinaigrette
10g brown sugar
1 red bird’s eye chilli, sliced and de-seeded
2 limes, juiced
40ml grape seed oil
20ml fish sauce
Coconut Salad
80g young coconut meat, thinly sliced
5g (each) thinly sliced cilantro and spring onions
3 cherry tomatoes, quartered
For the spicy lime vinaigrette: Mix the brown sugar and sliced red bird’s eye chilli in a mixing bowl. Gradually add in the lime juice, grape seed oil and fish sauce and whisk vigorously until emulsifed. Set aside.
For the coconut salad: Place the sliced young coconut meat, sliced cilantro, sliced spring onions and quartered cherry tomatoes into a mixing bowl. Gradually add in the spicy lime vinaigrette and toss well.
Season the tiger prawns with the sea salt and grill in pre-heated hot barbecue grill until colour changes to orange. Peel off the shells from the grilled tiger prawns and place onto a serving plate. Serve with the coconut salad with spicy lime vinaigrette. Serves 1
