16 large, unpeeled raw king prawns
250 g boneless skinless salmon fillet, cut into chunky pieces
250 g boneless white fish fillet, cut into chunky pieces
200 ml can coconut milk
100 g fresh pineapple, cut into chunks
85 g desiccated coconut
drizzle of olive oil
lime, cut into wedges, to serve
- You’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 chargrill pan until smoking hot.
- Toss 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.