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Lemongrass prawn skewers

Lemongrass prawn skewers

Serving size: Serves 10 or more
Cooking time: Less than 60 minutes
Course: Finger food
Favourite flavours: Easy recipes

Lemongrass prawn skewers
INGREDIENTS

1 stick fresh lemongrass, trimmed,
chopped coarsely
2 tablespoons fresh coriander leaves
2 tablespoons ground rice
2 teaspoons brown sugar
1 tablespoon lime juice
16 (700g) uncooked king prawns
1 tablespoon vegetable oil
lime wedges, for serving
METHOD

1. Soak 16 small bamboo skewers in cold water to prevent them burning.
2. Process lemongrass, coriander, ground rice, sugar and juice until a thick paste forms. Season to taste with salt and pepper.
3. Shell and devein prawns, leaving tails intact. With a sharp knife, cut the prawns along the underside without cutting all the way through. Open out each prawn lightly
by flattening with the palm of your hand. Press 1 teaspoon of the lemongrass paste along the cut. Insert skewers into prawns.
4. Brush the prawns lightly with oil. Cook on a heated barbecue or frying pan until the prawns are browned lightly on both sides and just cooked through.
5. Serve the prawn skewers with lime wedges.

Skewered uncooked prawns suitable to freeze. Not suitable to microwave.

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