Australian Prawn Recipes

Australian Prawns

Summer Skewers with Coconut Rice and Cucumber

Hot days call for recipes from the tropics and these Australian prawn skewers with coconut rice and cucumber are light, healthy and not too hard to make. Please add 30 min chill time to the prep time.

Summer prawn skewers with coconut rice and cucumber
Prep Time35 minsCook Time15 minsTotal Time50 mins


 2 cloves garlic, roughly chopped
 3 long green chillies, roughly chopped
 1 tbsp finely grated ginger
 1 lemongrass stalk, white part only, roughly chopped
 1 tbsp brown rice vinegar

 2 tsp fish sauce
 2 tbsp vegetable oil

 2 tsp palm sugar
 18 extra-large raw Australian prawns, peeled with tails intact
 2 cups jasmine rice
 ¼ cup coconut cream
 Coriander mint and fresh lime wedges, to serve
Cucumber Salad
 3 small cucumbers, deseeded and sliced
 60 g shredded coconut
 2 tbsp tablespoons rice wine vinegar

 2 tsp fish sauce
 1 tbsp lime juice
 1 tsp finely grated lime rind



Place the garlic, chilli, ginger, lemongrass, vinegar, fish sauce, oil and sugar in a small food processor and process until a fine paste. Place into a bowl with prawns and toss to combine. Marinate in the fridge for 30 minutes.


Place the rice in a rice cooker with 2 ½ cups water and cook as per instructions. When ready stir through the coconut cream and allow to sit covered for 5 minutes.


Thread prawns onto skewers 3 at a time.


Preheat BBQ or char grill over high heat. Grill prawns for 2-3 minutes each side until charred and cooked through.


Place the cucumber, coconut, rice vinegar, fish sauce, and lime juice and rind in a bowl and toss until combined.


Serve prawns on warm rice topped with cucumber salad fresh lime and herbs.

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