17 Oven setting: Full Surface Grill METHOD Place the coconut milk, lemongrass, garlic, chilli, fish sauce and brown sugar Serves: 10–12 into a blender and purée until smooth. Remove from the blender and place into Preparation time: 30 minutes a medium bowl. Add the coconut, eggs and prawns, mix together and marinate Marinating time:1 hour for 1 hour. Cooking time: 5–8 minutes Level of difficulty: Easy Soak bamboo skewers in water for 1hour then thread 3 prawns on to each skewer. Heat the grill on Full Surface to 250°C. Line universal tray with baking paper INGREDIENTS and top with wire rack. Place the skewers on a wire rack and place in oven on 200g coconut milk shelf level 4. Cook for 2–4 minutes or until golden, each side. Serve immediately 1 stalk lemongrass, roughly chopped on a platter with lime wedges. 1 clove garlic, roughly chopped 2 Birdseye chilli, roughly chopped NOTE 1 tsp fish sauce The prawn size used for this recipe is U15. This means there are 30 prawns per 2 tsp brown sugar kilogram. Using larger or smaller prawns will affect the cooking time. The tails 75g desiccated coconut are removed to prevent burning and to make the skewers easier to eat. 2 eggs 1kg medium sized prawns (approx. 30), peeled, tailed and deveined Bamboo skewers 2 limes, cut into wedges coconut prawn skewers THE NEFF AUSTRALIA COOKBOOK STARTERS