Coconut Laksa Prawn Skewers
Ingredients
Serves 10
- 175ml natural yoghurt
- 175g KNORR Blue Dragon Laksa Curry Paste
- 1kg prawns (raw)
- 150g dessicated coconut
- 30 skewers;
- FOR THE SAUCE
- 175g KNORR Blue Dragon Laksa Curry paste
- 800ml coconut milk
- In a bowl mix together the yoghurt and KNORR Blue Dragon Laksa paste. Add the prawns and mix wel. Cover and refrigerate for at least 2 hours.
- Soak the skewers whilst the prawns are chilling. Thred the prawns onto the skewers - 2-3 on each one, and roll in the coconut.
- In a pan mix together the coconut milk and Laksa paste for the sauce, simmer over a medium heat until reduced by a third.
- Place the prawns under the grill, and cook for 2 minutes on each side until cooked through.
- Serve the skewers on a plate with a pot of the sauce for dipping.
