| | Margarita prawn skewers with coconut rice
Margarita prawn skewers with coconut rice
Margarita prawn skewers with coconut rice 4.3-5 9
  • Calories: 2214 kj
  • Fat: 10g
  • Carbohydrates: 67g

How to Make:

  1. Combine garlic, chilli, cumin, paprika, sugar, lemon rind and juice, oil, tequila (if using) and 1 tablespoon coriander in a large bowl. Add prawns. Toss to coat. Cover. Refrigerate for 20 minutes to allow avours to develop.
  2. Place rice in a medium saucepan. Stir in coconut milk and 1 1/4 cups cold water. Bring to the boil over high heat. Stir. Cover. Reduce heat to low. Simmer for 10 to 12 minutes or until liquid is absorbed.
  3. Meanwhile, thread 1 prawn, 1 lemon slice folded in half, followed by another prawn onto a skewer. Repeat to make 8 skewers. Heat a greased barbecue hotplate on medium-high heat. Cook skewers, turning occasionally, for 3 to 4 minutes or until prawns are just cooked through.
  4. Add remaining coriander to rice. Season with salt and pepper. Fluff with a fork to separate grains. Sprinkle skewers with extra chilli and coriander leaves. Serve with coconut rice and lemon wedges.
Time for preparing:
25 min.


  • 2 garlic cloves, finely chopped
  • 1 fresh jalapeno chilli, finely chopped plus extra, sliced, to serve
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1 teaspoon caster sugar
  • 1 teaspoon finely grated lemon rind
  • 1 tablespoon lemon juice
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons tequila (optional)
  • 1/4 cup chopped fresh coriander, plus extra leaves to serve
  • 16 large green king prawns, peeled, deveined (tails intact)
  • 1 1/2 cups white long-grain rice, rinsed, drained
  • 270ml can light coconut milk
  • 1 lemon, thinly sliced
  • Lemon wedges, to serve