Coconut King Prawns
This is such a pretty dish, with the pink of the prawns in contrast to the white of the coconut. Make it with fresh grated coconut if you have the time, otherwise desiccated is fine. You can enjoy this as a simple yet exotic starter or make it more of a main meal by serving with rice and a salsa. You will need 10 wooden skewers.
300g (10½oz) peeled raw kingprawns, tails left on
finely grated zest and juice of 1 lime
¼ hot red chilli (ideally Scotch Bonnet), deseeded and finely chopped
50g (1¾oz) freshly grated coconut or unsweetened desiccated coconut
lime wedges, to serve (optional)