Saturday 28 January 2017

BBQ Tiger Prawns

  • 2 stems lemon grass, pale section only, coarsely chopped
  •  16 fresh kaffir lime leaves, coarsely chopped
  •  2 fresh red birds-eye chillies, de-seeded, finely chopped
  •  4 garlic cloves, minced
  •  4 cm-piece fresh ginger, peeled, finely chopped
  •  1/2 bunch fresh coriander, coarsely chopped
  •  160 ml (2/3 cup) olive oil
  •  2 TBSP soy sauce
  •  2 TSPs sesame oil
  •  1 kg large green tiger prawns, peeled leaving tails and heads intact, de-vein
  1. Place the lemon grass, kaffir lime leaves, chilli, garlic, ginger, coriander, olive oil, soy sauce and sesame oil in the jug of a blender and blend until finely chopped.
  2. Thread the prawns, tail-end first, onto skewers. Place in a glass or ceramic dish. Add the spice mixture and turn to coat. Cover with plastic wrap and place in the fridge for 30+ minutes (or overnight) to develop the flavours.
  3. Preheat a barbecue on high, then reduce to low. Cook prawns on preheated plate, turning occasionally, for 4 minutes or until they change colour. Remove from heat.
  4. Serve with salad.

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