Tuesday, May 30, 2006

Skewered Lemongrass Prawns

Queensland Prawns are one of those great seafood treats - succulent and sweet, almost lobster like in texture, they seem to love Asian flavours - with winter almost upon us, here's one last summer hurrah.


Skewered Lemongrass Prawns

16 fresh prawns, shelled but tail tip left on
1 lemongrass stalk, chopped roughly
4 coriander stalks, roots and leaves chopped roughly
1 bird's eye chilli, sliced
1 garlic clove, sliced
1 tablespoon palm sugar, grated
fresh ginger, thumb-tip sized, peeled and sliced
1 lime, juiced

Place the ingredients into a processor and process. Add some oil to help form a thick paste. Set aside while you prepare the prawns.

Remove the digestive track that runs from the tail tip. Slice two-thirds of the way in along the track path to butterfly the prawn.

Coat the prawns in the marinade, making sure you cover the opened up section. Re-shape the prawn as you skewer it into place. Due to the lime juice in the marinade I wouldn't prepare these too far in advance.

Grill on a BBQ or on the stove - 30 seconds to 1 minute should do - you just want the prawn to change colour and the sides to crisp up a little.



This is part of VRC: Recipe on a Stick, hosted this month by Erika from Tummy Treasure.

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  1. Wow this looks just amazing. I started subscribing to your blog's feed so I don't miss your recipes. I love the sound of this one.

  2. THat shrimp looks and sounds divine. Lemongrass, mmm...

  3. Yeah, this one looks so good, love your little skewers. And your right, one more blast of summer before the winter blues hit.

  4. Thanks Kalyn - do try these, they'll work well on the bbq, quite nice with a glass of champagne.

    Thanks Susan - lemongrass really as an affinity with seafood, especially prawns, it has a softness to its flavour

    Thanks Tankeduptaco - found those skewers at Prahran Market, they are too cute!

  5. so, do you just use the interior of the lemon grass or the whole stalk?

    they look fabulous! but you know I love all your recipes.

  6. Thanks Gabriella, glad you're enjoying the recipes - for this dish you would use the base of the lemongrass where it's more bulbous and softer - depending on the size of the lemongrass you're looking at using about 3-4 inches.

    The thinner stalkier part would go into broths where you just want the flavour.


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