Chilli Salt Barbecued Prawn Skewers with Coconut Rice and Charred Lime

Difficulty: Easy | Prep: 15 min | Cook: 20 min | Total: 35 min | Serves: 4 | Dietary: Gluten-Free, Dairy-Free

First warm week of spring and the barbie is back on. These prawns get a quick toss in Chooki's Chilli Chicken Salt, two minutes a side on a hot plate, then a squeeze of blackened lime over the top. The coconut rice cooks itself while you thread the skewers, so dinner is on the table before anyone starts asking.

Step 1: Start the Rice

Put the rinsed rice, coconut milk and water in a medium saucepan and bring to the boil over medium-high heat, stirring once so nothing catches. Drop the heat to the lowest setting, put the lid on and cook for 12 minutes. Take it off the heat and leave it covered for 10 minutes. Don't lift the lid. The steam finishes the job.

Step 2: Season the Prawns

While the rice cooks, soak 8 bamboo skewers in water for 10 minutes so they don't burn. Toss the prawns in a bowl with the olive oil, garlic and Chooki's Chilli Chicken Salt until every one is coated. Thread 4 or 5 prawns onto each skewer, pushing through the thick end and the tail so they sit flat on the grill.

Step 3: Barbecue

Heat the barbecue grill or a chargrill pan on high until it's properly hot. Lay the lime halves on cut-side down and leave them for 3 to 4 minutes until blackened in patches. Cook the skewers alongside for 2 minutes each side, until the prawns are pink, curled and charred at the edges. Pull them off the second they turn opaque. Another minute and they go rubbery.

Step 4: Serve

Fluff the rice with a fork and spoon it onto a platter. Pile the skewers on top with the cucumber and coriander, squeeze a charred lime half over the lot and finish with one more pinch of Chooki's Chilli Chicken Salt. Put the rest of the limes on the table.

Tip: Pat the prawns dry with paper towel before the oil goes on. Wet prawns steam instead of char, and the seasoning slides straight off.