lemongrass and chilli prawns

  • 12 medium green (raw) prawns (shrimp), peeled with tails and heads intact
  • 6 stalks lemongrass, trimmed 
  • olive oil, for brushing 

chilli dressing

  • 1 small red chilli, chopped 
  • ¼ cup chopped coriander (cilantro) leaves 
  • 1 tablespoon finely chopped lemon grass stalks 
  • 2 tablespoons lime juice 
  • 1 tablespoon fish sauce 
  • 1 tablespoon brown sugar 
  • lime wedges, to serve

 

  1. To make the chilli dressing, place the chilli, coriander, lemongrass, lime juice, fish sauce and brown sugar in a bowl and stir to combine. Set aside. 
  2. Thread two prawns onto each lemongrass stalk+ and brush with olive oil. Heat a char-grill pan or barbecue over high heat. Char-grill or barbecue the prawns for 3–4 minutes each side or until cooked through. Serve with the chilli dressing and lime wedges. Makes 6.

+ Cut the end of the lemongrass stalks on an angle to create sharp tips. This will make threading the prawns easier.

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