Poolwerx Coconut & Lime Prawns

MAKES 10 | 20 minutes + marinating


  • 400g peeled green prawns, tails on
  • 2 garlic cloves, crushed
  • 1/3 cup coconut milk
  • 1 tbsp lime juice
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • olive oil
  • spring onions, sliced, for serving
  • 10 wooden skewers, soaked (for a minimum of 2 hrs)


  • 1 free range egg
  • 2 cloves garlic
  • 1 cup grape seed or
  • light olive oil
  • 1/2 tsp fine sea salt
  • squeeze lemon juice

Combine coconut milk, lime juice, fish sauce, soy sauce and garlic in a medium bowl. Add prawns, toss to coat and refrigerate for 2-3 hours or overnight if time permits. Once marinated, thread 3 prawns onto each skewers. Add a little oil to the BBQ and cook for a couple of minutes on each side, until cooked through and slightly charred.

To make the aioli, crack the egg into a jar big enough to fit a stick blender. Add lemon, garlic & salt. Pour oil in and allow ingredients to settle to the bottom. Place a stick blender in so it touches the bottom & blitz for 20 seconds. The mixture will turn into a thick mayonnaise consistency. Move blender around to ensure all is well mixed. Allow to chill before serving with prawns and a side salad.