Thai Prawn Skewers

Serves: 4
Easy
Time: 20 minutes + 10 minutes marinating

INGREDIENTS:

½ lemongrass stalk, thinly sliced
1 teaspoon brown sugar
1 long red chilli, thinly sliced
3cm knob ginger, julienned 
3 garlic cloves, peeled
3 kaffir lime leaves, thinly sliced
1 tablespoon fish sauce
1 lime, zest finely grated, juiced
20 large raw banana prawns, peeled and deveined, tails intact 
1 tablespoon peanut oil
2 limes, quartered

METHOD:

1. Use a mortar and pestle to pound the lemongrass, brown sugar, chilli, ginger, garlic and kaffir lime leaves until well combined. Add the fish sauce, lime zest and juice and stir until well combined. Place the marinade into a glass or ceramic dish and add the prawns. Toss to coat then cover with plastic wrap and place into the fridge to marinate for no longer than 10 minutes.

2. Preheat a barbecue hot plate over a medium-high heat. Thread each prawn onto a bamboo skewer, head end first. Spread the peanut oil over the hot plate and cook the prawn skewers for about 2 minutes on each side or until cooked through. Serve immediately with lime wedges.
   

Be the ultimate prawn star with this dish! You are sure to love the zesty flavours. Make sure you don’t ever marinate seafood for long periods of time, as the flavours can overpower the delicate flavour profiles that come with seafood. Depending on the amount of acid in the marinade, it can also start cooking it as well. When selecting prawns make sure the shell and flesh is firm and intact. If your local fishmongers store smells like anything else other than the sea, you should go elsewhere. Alternatively, you could buy some Gastro-Stop?