Coconut Prawn Skewers Recipe

Prepare Prawns

Rinse prawns and pat dry with paper towels. If not already done, peel and devein leaving tails on. Make 6–8 skewers by threading 3–4 prawns per skewer in a slight curve so they sit flat on the grill.

Make Marinade

In a bowl combine coconut milk, lime juice, fish sauce, light soy sauce, brown sugar, minced garlic, grated ginger, chopped cilantro, chopped basil, sliced green onions, vegetable oil, salt, and black pepper. Whisk until sugar dissolves and ingredients are evenly distributed.

Marinate

Place prawns in a shallow dish or resealable bag and pour marinade over them, ensuring prawns are coated. Cover and refrigerate 20–30 minutes (no longer than 1 hour as acid will begin to 'cook' the prawns). Reserve about 2 tablespoons of marinade (set aside) for brushing during grilling; discard any marinade that has been in contact with raw prawns except the reserved portion.

Preheat Grill

If using a charcoal or gas grill, preheat to medium-high (about 375–425°F / 190–220°C). Oil the grates lightly or brush the prawns with the neutral oil to prevent sticking.

Grill

Place skewers on the grill and cook 2–3 minutes per side, turning once, until prawns turn opaque and are slightly charred at the edges. During the last minute of cooking, brush the reserved marinade over the prawns to build flavor and gloss. Total cook time should be 4–6 minutes depending on prawn size. Do not overcook.

While prawns marinate, combine diced cucumber, chopped red chili, minced shallot, rice vinegar, lime juice, sugar, and salt in a bowl. Toss to combine and let sit 10–15 minutes to meld. Stir in chopped cilantro just before serving. Taste and adjust seasoning (more sugar or vinegar) as desired.

In a small blender or food processor, pulse the chopped red chilies and minced garlic with 2 tablespoons of the rice vinegar until roughly pureed. Transfer to a small saucepan and add the remaining rice vinegar, 1/4 cup water, and sugar. Bring to a gentle simmer over medium heat, stirring until sugar dissolves.

Mix cornstarch with cold water to make a slurry. Slowly whisk the slurry into the simmering chili mixture. Continue cooking 1–2 minutes until the sauce thickens to a pourable glaze consistency. Stir in fish sauce, adjust salt or sugar to taste, then remove from heat and let cool. If you prefer a smoother sauce, blend briefly and strain to remove seeds. Cool to room temperature before serving; refrigerate leftovers.

Transfer grilled prawn skewers to a platter. Spoon cucumber relish alongside and place a small bowl of house sweet chili sauce for dipping. Garnish with extra cilantro leaves and lime wedges. Serve immediately while prawns are hot.

Make-ahead notes: prepare the sweet chili sauce and cucumber relish up to 24 hours ahead (keep refrigerated). Marinate prawns no more than 1 hour before grilling for best texture.