Laksa Prawn Skewers with Coconut Rice
Juicy prawns marinated in laksa paste, grilled until charred and served with coconut rice and a fiery sambal.
Made with Laksa paste and Sambal oelek (chilli sambal). Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 mins
- LevelEasy
- Costabout £2.71 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the ready made laksa paste (see the base recipe) with 2 tbsp coconut milk and the oil. Toss the prawns in it and leave to marinate in the fridge for 15 minutes.
15 min - 2
Rinse the rice, then put it in a pan with the 200 ml coconut milk, water and a pinch of salt. Bring to the boil, cover and cook on the lowest heat for 12 minutes, then rest off the heat for 5 minutes.
17 min - 3
If using wooden skewers, soak them in water while the prawns marinate. Thread 4 to 5 prawns onto each skewer.
- 4
Heat a grill or griddle pan until very hot. Cook the skewers for 2 to 3 minutes on each side, until pink and lightly charred.
5 min - 5
Fluff the rice with a fork. Serve the skewers on the rice with lime wedges and coriander, and your homemade sambal oelek (see the base recipe) on the side for dipping.
Tips
- Do not marinate the prawns for more than 30 minutes. Longer starts to toughen the texture.
- Do not reuse leftover raw marinade as a sauce unless you boil it for at least 2 minutes.
- Prawns cook fast. Take them off as soon as they turn pink and curl loosely.
Storing and freezing
Best eaten fresh. Keep any cooked leftovers in the fridge for up to 1 day and eat cold or reheat until steaming hot all the way through.
Questions
Can I cook these in the oven?
Yes. Roast on a hot tray at 220C for 6 to 8 minutes until pink all the way through.
Can I use frozen prawns?
Yes. Defrost them fully in the fridge overnight and pat dry, then marinate as written.
Does it contain allergens?
It is gluten free, dairy free, egg free and nut free, but it contains shellfish.
More made with laksa paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.