Coconut shrimp

Ingredients for 10 servings:

• 250 ml coconut milk
• 1 chili pepper(s), chopped
• 1 tbsp ginger, grated
• 3 limes
• 1 kg king prawns, without shell
• 1 mango(s), diced
• 2 spring onions
• 10 tbsp sauce (chili chicken sauce, from the Asian store)
• 2 tbsp oil
• 2 tbsp coriander greens, chopped
• salt and pepper
• Sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes

Mix the coconut milk, chopped chili, and ginger with the juice and grated zest of one lime. Let the prawns marinate for about 1 hour. Then remove the prawns from the marinade, thread them onto skewers, and grill for about 5 minutes on each side, brushing them several times with the marinade. Peel and dice the mango. Chop the spring onions. Mix together the chili chicken sauce, 2 tablespoons of water, oil, and the juice of the remaining limes. Stir in the diced mango, spring onions, and coriander. Season with salt, pepper, and sugar and serve with the prawns.