Events and Celebrations

Ingredients
  • 24 raw peeled large prawns, deveined
  • 4 tablespoons olive oil
  • 2 garlic cloves, sliced
  • 2 teaspoons peeled and grated fresh root ginger
  • 1 red birds eye chilli, deseeded and sliced
  • 4 lime leaves, torn
  • 1 lemon grass stalk, finely sliced
  • 2 tablespoons Thai fish sauce
  • 2 tablespoons lime juice
  • 4 teaspoons light brown soft sugar
  • salt and black pepper
  • 1 tablespoon each chopped coriander, mint and Thai basil leaves
  • 1 large red chilli, deseeded and sliced
Directions

Combine the marinade ingredients in a nonmetallic dish. Add the prawns and stir well, then leave to marinate for 30 minutes. Meanwhile, soak 24 bamboo skewers in cold water for 30 minutes.

Thread one prawn on to each skewer and tip the marinade juices into a small pan.

Cook the prawns on a hot barbecue for 2 minutes on each side, then arrange on a platter. Heat the pan juices until they come to the boil, then pour over the prawns. Serve garnished with the herbs and chilli slices.

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