Lemon Grass Prawns
Imagine skewering succulent prawns onto fragrant lemon grass stems, infusing them with a zesty marinade that blends sweet chilli heat with fresh coriander notes. These delightful bites, grilled to perfection over hot coals or under the grill, evoke the thrill of a seaside barbecue, where the smoky aroma promises an explosion of flavours. Its a simple yet sophisticated starter that feels like a holiday escape, with the prawns tender and juicy, their subtle spice dancing on the palate. Who knew grass could be such a skewer superstar?
Served alongside extra sweet chilli sauce and a dollop of creme fraiche, this dish balances fiery zest with creamy coolness, making it ideal as a casual snack or elegant addition to a seafood feast. The combination delivers a vibrant texture contrast, from the crisp snap of the lemon grass to the soft, succulent prawns, leaving you with a satisfied glow and a craving for more.
Cook: 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.
Recipe
