What’s cooking today: Lime & lemongrass prawn skewers

What’s cooking today: Lime & lemongrass prawn skewers
Lime and lemongrass skewered prawns. (Photo: Tony Jackman)

I served these braaied prawns with basmati rice cooked in coconut water, a true revelation. It gave the rice a gentle coconut flavour and was a lovely backdrop for these tangy prawn skewers.


24 prawns, heads removed, the tails cleaned, deveined and butterflied

250 g desiccated coconut

Cold water

Basmati rice

2 sticks lemongrass

Juice of 2 limes

1 Tbsp fish sauce

1 green chilli, finely chopped

2 garlic cloves, finely chopped

Salt to taste

A grinding of black pepper


Soak 6 bamboo skewers in cold water for half an hour.

Clean the prawns, dehead them, remove the veins, rinse, dry and keep aside.

Pour desiccated coconut into a bowl and pour in cold water to more than cover the coconut. Cover with cling film and leave to steep for 2 or 3 hours. Strain and keep the coconut water to cook the rice in.

Boil the basmati rice in the coconut water, reducing to a simmer, covered, and cooking until all the coconut water is absorbed and the rice is fluffy.

Bash the lemongrass stalks with a heavy object, remove the hard outer layers, and chop the white inner part finely.

Marinate the prawns in a bowl with the lemongrass, lime juice, garlic, chilli, fish sauce, salt and pepper, for an hour or more.

Skewer 4 of the marinated prawns onto each of 6 skewers.

Cook the skewered prawns over hot coals for 2 to 3 minutes on each side.

Serve with a green diced salad of cucumber, green pepper, spring onions and chilli, dressed with a vinaigrette of 1 Tbsp each of brown rice vinegar, fish sauce, ponzu, and a splash of chilli oil. DM/TGIFood

Our Thank God It’s Food newsletter is sent to subscribers every Friday at 6pm, and published on the TGIFood platform on Daily Maverick. It’s all about great reads on the themes of food and life. Subscribe here.

Send your recipes to [email protected] with a hi-resolution horizontal (landscape) photo.

To enquire about Tony Jackman’s book, foodSTUFF (Human & Rousseau) please email him at [email protected]


Comments - Please in order to comment.

Please peer review 3 community comments before your comment can be posted

We would like our readers to start paying for Daily Maverick...

…but we are not going to force you to. Over 10 million users come to us each month for the news. We have not put it behind a paywall because the truth should not be a luxury.

Instead we ask our readers who can afford to contribute, even a small amount each month, to do so.

If you appreciate it and want to see us keep going then please consider contributing whatever you can.

Support Daily Maverick→
Payment options

Daily Maverick Elections Toolbox

Feeling powerless in politics?

Equip yourself with the tools you need for an informed decision this election. Get the Elections Toolbox with shareable party manifesto guide.