Barbecue Prawns With Lemongrass |
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Prep Time: 40 Minutes Cook Time: 240 Minutes |
Ready In: 280 Minutes Servings: 40 |
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This is lovely served with salad, or just on a platter to hand around at parties. They are sweet, tangy and sour at the same time. Use bamboo skewers to hold up to several prawns, or just use toothpicks for individual prawns. There is enough enough marinade in the ingredients for 40 prawns. You can always use this marinade as a lovely tangy salad dressing. But please if using skewers, make sure they are good quality. Ingredients:
1 cup soy sauce |
1/4 cup fish sauce |
1/4 cup mirin (rice wine) |
1/4 cup lemongrass, inner stalk, finely chopped |
2 spring onions, finely chopped |
1 tablespoon chili paste |
1 tablespoon fresh ginger, finely chopped |
1 teaspoon coriander powder |
1 teaspoon garlic, fresh, finely chopped |
1/3 cup brown sugar |
40 medium prawns |
toothpicks, good quality or bamboo skewer |
Directions:
1. Mix the soy sauce, fish sauce, rice wine, lemongrass, spring onions, chili paste, ginger, coriander, garlic and sugar in a large dish.
2. Peel and devein the prawns, and add the prawns to the marinade.
3. Refrigerate the prawns for about 3 to 4 hours. During this time keep turning the prawns to coat them well with the marinade.
4. Soak the toothpicks/skewers in water (this will help to stop them burning during the cooking process).
5. Thread the prawns on individual toothpicks, or the bamboo skewers, from head to tail, in the form of a the letter Celsius.
6. Grill prawns on a pre-heated grill for 2 minutes on each side, brushing with the marinade as you turn them.
7. Let prawns cool slightly.
8. Serve prawns warm or you can refrigerate the prawns and serve cold.
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