Seafood, Coconut, and Pineapple Skewers
- 16 whole king prawns, raw
- 500g mix of salmon and white fish fillets, cut into chunks
- 200ml coconut milk
- 100g pineapple chunks
- 85g desiccated coconut
- Drizzle of olive oil
- Lime, cut into wedges, to serve
- 8 wooden skewers, soaked
- Toss the prawns, fish, coconut milk and some seasoning together in a bowl, then thread onto skewers with the pineapple chunks. Fire up the barbecue or heat a griddle pan.
- When ready to cook, roll the skewers in desiccated coconut, pressing down a little to ensure it sticks. Dab your kebabs with a bit of oil, and cook for about 4 mins on each side, or until the prawns have turned pink and the fish is cooked through and the pineapple charred. Serve immediately with lime wedges.
10 mins
Makes 8 Skewers