This is a great starter dish and serves enough for only 1 or 2 people. Just double or triple the recipe for more people if you have a bigger heatproof dish or if you have them, cook in many small heatproof ramekins.
250g Prawns raw & deveined
1-2 teaspoon Flaked Coconut
100ml Coconut Milk
Spring Onion, handful of thin slices
1 Thai Birdseye Chili, chopped
Capsicum, handful of thin slices
Butter, 2 small cubes
Lime, 1 segment
Fish Sauce, drizzle (optional)
Honey, drizzle (optional)
To Serve
Freshly Ground Pepper
Fresh Coriander
Soak the flaked coconut in the coconut milk for 10 minutes.
Place the prawns at the bottom of an ovenproof dish.
Sprinkle on the coconut, spring onions, capsicum and chilli.
Add a few drops of fish sauce (optional) and drizzle some honey over the top (optional).
Add two small butter cubes and place the lime segment to one side of the dish.
Run the Big Green Egg at 175°C (350F).
Place the prepared cooking dish onto the grill using tongs and a mitt.
Cook with the lid down for 20 minutes.
Remove the dish with mitts.
Crush the lime with a fork or spoon to release the juices.
Sprinkle with crushed pepper and fresh coriander over the top of the dish before serving.
