This Christmas, bring a touch of tropical elegance to your table with our Coconut Prawn Salad – a fresh, simple, and fancy upgrade to the regular shrimp on the barbie. Packed with flavours and featuring Niulife Extra Virgin Coconut Oil, this recipe is sure to dazzle your taste buds.

Ingredients:

6 shallots, finely sliced

400ml coconut milk

2 tbsp lime juice

2 tsp lime zest

1 handful fresh coriander, chopped

2 tbsp Niulife Extra Virgin Coconut Oil

Pepper, to taste

600 grams raw tiger prawns, peeled

100g Baby Rocket

Method:

Marinate the Magic: In a mixing bowl, combine shallots, coconut milk, lime juice/zest, chopped coriander, and the luscious Niulife Extra Virgin Coconut Oil. Toss in the raw prawns, ensuring they're generously coated.

Flavour Infusion: Crack a generous amount of pepper on top, cover the bowl, and let it marinate in the fridge for 1-2 hours. This allows the flavours to meld and the prawns to soak up the tropical goodness.

Sizzle on the Stove or BBQ: Heat a non-stick pan over medium-high heat. Once hot, add the marinated prawns and their flavourful concoction.

Pan-Fry or BBQ to Perfection: Cook the prawns for 4-5 minutes, turning them regularly until they are beautifully pink and infused with the aromatic coconut blend.

Serve with Style: Plate the prawns on a bed of fresh rocket or sprouts. Garnish with lime wedges and additional coriander for a burst of freshness.

Serving Suggestions:

This Coconut Prawn Salad serves 6, making it an ideal dish for sharing the joy of the season with family and friends.

This Coconut Prawn Salad is a celebration of simplicity and sophistication, bringing a taste of the tropics to your festive table. Embrace the holiday spirit with a dish that's fresh, flavourful, and undeniably festive.