HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSpiced King Prawn Skewers
Spiced King Prawn Skewers

Spiced King Prawn Skewers

with Coconut Rice and Fresh Mango Salsa

Street Food
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These spiced king prawn skewers are bursting full of luxury flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time50 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 unit(s)

Bamboo Skewers

1 unit(s)

Bell Pepper

2 unit(s)

Spring Onion

1 sachet

Poudre de Colombo


2 sachet


250 grams

King Prawns


2 unit(s)

Garlic Clove

15 grams

Desiccated Coconut

150 grams

Basmati Rice

10 grams

Vegetable Stock Paste


½ unit(s)


1 unit(s)

Medium Tomato

½ unit(s)

Green Chilli

1 bunch(es)


½ unit(s)


Not included in your delivery

2 tbsp

Olive Oil for the Salsa

300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2579 kJ
Energy (kcal)616 kcal
Fat15.0 g
of which saturates6.0 g
Carbohydrate93 g
of which sugars28.0 g
Protein29 g
Salt2.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Large Bowl
Baking Tray
Aluminum Foil
Garlic Press
Small Bowl
Pan with Lid
Measuring Cups
Medium Bowl
Measuring Spoons
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C and pop your skewers into a shallow dish of water to soak. Halve the pepper and discard the core and seeds. Chop into 3cm sized chunks. Trim the spring onion and cut each into 4 even pieces. Pop the poudre de colombo into a large bowl and add a splash of oil and half the honey. Season with salt and pepper and mix together. Add the pepper, spring onion and prawns to the bowl and mix together to coat in the marinade.


Thread the prawns, pepper and spring onion pieces onto skewers, then pop them on a large baking tray lined with tin foil. Drizzle any extra marinade over the top. Set aside (you'll roast them later). Peel and grate the garlic (or use a garlic press). Heat a medium saucepan on medium heat (no oil). Once hot, add the desiccated coconut and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch it like a hawk as it can burn easily. Transfer the coconut to a small bowl.


Pop your pan back on medium heat and add a drizzle of oil. Add the garlic, stir and cook for 30 seconds. Pour in the cold water for the rice (see ingredients for amount). Stir in the rice and the stock paste, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).


Zest and halve the lime. Squeeze the lime juice into a medium bowl and add the remaining honey, olive oil (see ingredients for amount) and a pinch of salt and pepper. Chop the tomato into 1cm pieces and add to the bowl, mix together and leave it to the side for a few mins. TIP: Adding salt to tomatoes makes them release their juices. Thinly slice the chilli (be careful - it's hot), finely chop the coriander (stalks and all) and add half of each to the tomatoes. TIP: Add less chilli if you don't like too much heat.


When the rice has come off the heat, pop the skewers on the top shelf of your oven to cook for 10-12 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle. Meanwhile, using a peeler, peel the mango then stand it upright on your chopping board. Slice down either side of the stone to give you 2 'cheeks'. Slice any remaining flesh from the stone, then chop the mango into 1cm pieces (see ingredients for amount you need). Discard the stone.


Fluff up the rice with a fork and stir through the lime zest and desiccated coconut. Add the mango to the tomato and mix together. Serve the rice with the skewers on top and a few spoonfuls of mango tomato salsa with its juices. Sprinkle over the remaining coriander and chilli and enjoy!