Have you ever slept on a beach? Or swam naked in the sea? Or spent an entire night fishing and foraging and cooking your catch over hot coals, watching the sun go down and the moon rise overhead?
Maybe you’ve dared yourself to climb a coconut tree to twist off your own fresh green nut, or hiked to a hidden waterfall to jump feet-first its deep pool. When you live within reach of the sea, so many simple, authentic experiences are up for grabs, and if you look hard enough, every cove, bay or coastline has something special to offer.
Some spots are perfect for beachcombing, some have mangroves for setting crab pots, while others boast blissfully clear coral reefs to snorkel, spearfish and gather crayfish for the campfire.
All of it adds up to some pretty amazing ocean-inspired adventures, and creating your own beachside bucket list is a great way to help guide your next by-the-sea journey.
You might dream of swimming with whale sharks, or finding a cave big enough to kayak through, catch your first crab, or spend a lazying afternoon prying oysters off some wild, windy headland and devouring them with a cold brew and a squeeze of fresh lime.
Simple pleasures are simply the best. For the past week we’ve been anchored in solitude off a sleepy island in northern Thailand, enjoying a slice of the simple life and cooking meals that are best eaten with bare hands and a sea breeze.
Whether you catch a feed of prawns yourself, or buy them in the market, this no-fuss recipe gets them onto plates in under 30 minutes so that you can go dig your feet into the sand and watch the sun go down.
Speedy Tikka Prawns
- Serves 3-4
- 24 large raw prawns
- 2 large garlic cloves, finely chopped
- 1 tbsp finely grated fresh ginger
- 1 large red chilli, finely chopped
- 1 tsp garam masala
- 1 tsp ground coriander
- 1 tbsp (20ml) coconut oil
- 2 fresh limes
- sea salt
- extra oil for cooking
**Faraway food trick – replace the fresh garlic, ginger and chilli for 1 tbsp each of long-life pastes.
Combine all the flavourings, spices and coconut oil in a bowl. Squeeze in half a lime and add a generous pinch of sea salt. Peel and devein the prawns, leaving the heads and tails intact. Lay the prawns on a tray, coat well with the spice paste, and refrigerate them for 10 minutes.
Heat one to two tbsp of extra oil in a large wok or pan, or pour onto a hot barbecue plate. Cook the prawns for 1-2 minutes, turning frequently, and serve with the remaining lime, cut into wedges, and fresh chillies.
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