Events and Celebrations

Lemon Grass Prawn Skewers

prep 10 mins, plus marinating cook 8 mins
  • 5 lemon grass stalks
  • 4 tablespoons sweet chilli sauce, plus extra to serve
  • 2 tablespoons chopped coriander
  • 2 tablespoons sesame oil
  • 20 raw tiger prawns, peeled but tails left on

Take 1 of the lemon grass stalks and remove the outer leaves. Finely slice it and place it in a bowl along with the sweet chilli sauce, coriander and oil. Place the prawns in this marinade, cover and leave in the refrigerator to marinate for 1 hour or overnight.

Remove the prawns from the marinade. Take the remaining 4 lemon grass stalks and remove a few of the outer layers to give you a thin lemon grass skewer. Make a hole through each prawn at its thickest part using a metal skewer, then thread 5 of the prawns on to a lemon grass stalk. Repeat with the remaining lemon grass and prawns.

Place the prawn skewers on a barbecue and cook for 4 minutes on each side, or until the prawns have turned pink and are firm to the touch.

Serve the prawns straight from the barbecue with sweet chilli sauce for dipping.

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