2 x 125g packs raw king prawns
100ml coconut milk
Juice ½ lime
Handful of fresh coriander, chopped
8 stalks lemongrass
Sweet chilli dipping sauce and lime wedges, to serve
Fresh coriander sprigs to garnish
HOW TO MAKE:
Using a skewer, pierce holes through all the prawns, and wiggle around to make the holes quite large. Remove the skewer, and put the prawns in a shallow non-metallic container.
Mix the coconut milk, lime juice and coriander together and season. Pour over the prawns and leave to marinate for at least 1 hour at room temperature or for longer in the fridge.
Cut and peel away some of the tougher outer leaves of the lemongrass stalks until they are thin enough to push through the holes in the prawns.
Divide the prawns between the lemongrass stalks (if you can't find lemongrass, cook on wooden skewers previously soaked in water). Cook on a gentle barbecue for about 5 minutes, turning and brushing with leftover marinade, until pink and cooked through. Serve with dipping sauce and lime wedges.
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