How to make Jim Moore’s Gold Coast-style coconut and lime shrimp skewers

“This dish takes me back to the sun-soaked sands of the Gold Coast in Australia, where prawns are almost a way of life and cooking over fire is second nature,” says Jim Moore, author of new cookbook, How To BBQ Everything. “We found ourselves in a lovely beachside restaurant that was serving grilled skewers of prawns scented with lime, lemongrass and coconut – the aroma alone was unforgettable.

“These grilled prawn skewers bring that Queensland spirit straight to the barbecue. Marinated in coconut milk, lemongrass and chilli, then grilled to perfection on a barbecue plancha, soapstone or skillet, they’re vibrant, bold and unmistakably coastal. Finished with a small pinch of flaky sea salt, they are perfect with a chilled Sauvignon Blanc, and even better with the sound of ocean waves crashing nearby.”

Gold Coast-style coconut and lime shrimp skewers

Prep time: 15 minutes, plus 30 minutes–2 hours marinating

Cook time: 4-6 minutes

Equipment: Metal or bamboo skewers (bamboo soaked for 30 minutes)

Ingredients:

(Serves 4-6)

900g raw prawns, heads removed and tails on

400ml tin of unsweetened coconut milk

1tbsp yellow curry powder or Thai-style red curry paste

1tbsp ground turmeric

1tbsp minced fresh ginger

1tbsp finely chopped lemongrass

1tsp dried chilli flakes, or finely sliced red chilli

3tbsp fish sauce

35g desiccated coconut or coconut flakes

Method:

Rinse the prawns under cold running water and pat dry with kitchen paper.

In a bowl, whisk together the coconut milk, curry powder or paste, turmeric, ginger, lemongrass, chilli and fish sauce. Stir in the coconut. Add the prawns to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, or up to two hours.

Thread the prawns onto the soaked skewers and brush lightly with the reserved marinade.

Place the skewers directly on the grill on a high heat (230–290°C/ 450–550°F) and cook for about two minutes per side, until the prawns are pink, firm and opaque.

Serve on a bed of grilled pineapple and rice, with lime wedges on the side.

Street Food-Style: Serve with a spicy sweet chilli dipping sauce or a fresh mango salsa.

Tropical Aussie Vibes: Add chunks of grilled pineapple or green mango to the skewers.

How To BBQ Everything by Jim Moore is published in hardback by Ebury Press, priced £25. Photography by Liz and Max Haarala Hamilton. Available now