LEVI ROOTS' WEAR IT PINK COCONUT PRAWNS
Makes about 10 skewers
300g (101/2oz) peeled raw king prawns, tails left on
Finely grated zest and juice of 1 lime
1/4 hot red chilli (ideally Scotch Bonnet), deseeded and finely chopped
50g (13/4oz) freshly grated coconut or unsweetened desiccated coconut
Black pepper
Lime wedges, to serve (optional)
1. Put the prawns in a shallow non-reactive dish
and mix with the lime zest and juice and the chilli. Cover and leave to marinate
in the refrigerator for 1 hour.
2. Meanwhile, soak the wooden skewers in cold water
for at least 30 minutes, to help prevent them from burning, and line a baking sheet
with foil.
3. Heat the grill to its highest setting. Spread
the coconut on a plate and mix it with plenty of black pepper.
4. Take the prawns out of the marinade and thread
them on to the skewers (about 4 prawns per skewer). Coat the prawns in coconut on
one side.
5. Put them, coconut-side up, on the baking sheet
and cook under the grill for 11/2–2 minutes, until the coconut is starting
to brown in parts.
6. Coat the other side of the prawn skewers in the
coconut mixture and grill on this side, again until the coconut is starting to brown
slightly. The prawns will be pink when they're cooked. Serve with lime wedges, if
liked.
