Thread a mixture of prawns, white fish, salmon and pineapple onto wooden skewers and barbecue to perfection
Prep:10 mins
Makes 8
16 large, unpeeled raw king prawns500g mixture of boneless salmon and white fish fillets, skinned and cut into chunky pieces200ml can coconut milk100g fresh pineapple, cut into chunks85g desiccated coconutdrizzle of oillime wedges, to serve
STEP 1You’ll need 8 skewers. If using wooden ones, soak for 30 mins before cooking. Fire up the barbecue and allow the flames to subside before cooking, or heat a griddle pan until smoking hot.STEP 2Toss together the prawns, fish, coconut milk and some seasoning in a bowl, then thread onto skewers, together with the pineapple chunks. Tip the desiccated coconut onto a plate and roll each fish kebab in it, pressing on the coconut to help it stick. Dab the kebabs with a little oil and cook for 3-4 mins each side until the prawns turn pink and the fish is cooked through. Serve with lime wedges.
