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.
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.