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Lemon Grass Prawns
Quick to make and tasty to eat these little morsels are excellent cooked over hot coals or under the grill as a snack or as part of a meal.
Portions: 6 Portions
Preparation: 10 minutes
Cooking: 5 minutes
Ingredients
Lemon Grass Prawns
- 18 lemon grass stems, around 10cm long
- 36 raw tiger prawns, peeled and de veined
- 3 tbsp chopped coriander
- 2 tsp sesame oil
- 4 tbsp sweet chilli sauce
- 2 tbsp olive oil
To Serve
- sweet chilli sauce
- creme fraiche or sour cream
Method
- Lemon Grass Prawns: Mix together the coriander, sesame oil, sweet chilli sauce and olive oil in a bowl. Toss the prawns in the mixture so that they are well coated. Place 2 prawns on each lemon grass stem (you may need to make a little cut in the centre of each prawn). Refrigerate until ready to cook.
- To Cook: Place the lemon grass prawn skewers on a moderate-hot barbecue and cook for a couple of minutes on each side. The prawns will be light red when cooked.
- To Serve: Serve the prawns accompanied with sweet chilli sauce and creme fraiche or sour cream.
