Lime and lemongrass king prawns

Lime and lemongrass king prawns

By
From
Ben's BBQ Bible
Serves
4-6
Photographer
Billy Law

These prawns are a classy snack or canapé, and also make a great starter dish when served with the Pickled cucumber, mint and chilli salad. A friend of ours, Tara Collins, nailed this recipe, and I nicked it off her!

Ideally these prawns are best cooked over a hot charcoal barbecue, but a hot gas barbecue will also do the job.

Ingredients

Quantity Ingredient
2 lemongrass stems, chopped, white part only (reserve the trimmings to use as a brush)
4 kaffir lime leaves, roughly chopped
2 long red chillies, roughly chopped
2 tablespoons vegetable oil
salt
24 large king prawns, shelled and deveined, tails left on
80ml coconut milk

Method

  1. Soak 24 bamboo skewers for 1 hour in some water.
  2. Prepare your barbecue for direct grilling over a high heat, or prepare a hot charcoal fire.
  3. Place the lemongrass, lime leaves, chilli, oil and a pinch of salt in a small blender. Pulse until finely chopped. Toss the prawns in the marinade, cover and set aside for 1 hour to marinate in the fridge.
  4. Thread the prawns onto your soaked skewers, from the tail end first.
  5. Place the prawns directly on the barbecue, or on a rack over the charcoal grill. Grill the prawns for about 3 minutes, turning so they cook evenly, brushing them with the coconut milk, using the lemongrass trimmings as a brush.
  6. Serve straight away.
Tags:
bbq
barbecue
outdoor
grill
entertaining
party
Ben's BBQ Bible
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