Thread a mixture of prawns, white fish, salmon and pineapple onto wooden skewers and barbecue to perfection
Ingredients
- 16 large, unpeeled raw king prawns
- 500g mixture of boneless salmon and white fish fillets, skinned and cut into chunky pieces
- 200ml can coconut milk
- 100g fresh pineapple, cut into chunks
- 85g desiccated coconut
- drizzle of oil
- lime wedges, to serve
Method
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You’ll need 8 skewers. If using wooden ones, soak for 30 mins before cooking. Fire up the barbecue and allow the flames to subside before cooking, or heat a griddle pan until smoking hot.
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Toss together the prawns, fish, coconut milk and some seasoning in a bowl, then thread onto skewers, together with the pineapple chunks. Tip the desiccated coconut onto a plate and roll each fish kebab in it, pressing on the coconut to help it stick. Dab the kebabs with a little oil and cook for 3-4 mins each side until the prawns turn pink and the fish is cooked through. Serve with lime wedges.