Lime and lemongrass BBQ skewered prawns

For this recipe we have allowed 6 prawns to a skewer and 2 skewers per person. You may vary this recipe by doubling the ingredients to feed more people or modify portions to be an entree.

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Cooking difficulty: Easy

Serves: 2

Preparation: 65 mins

Cooking: 25 mins

Tips for serving seafood cold

If the seafood is to be served cold, it should be covered to retain moisture and flavour and then placed in a chiller for an hour or even overnight.
Tips for shallow frying

If flour is the only coating used, apply it immediately prior to cooking.

Prevent sticking by ensuring that the oil is hot before adding the seafood. But make sure the oil is not so hot that it smokes (unless preparing a Cajun-style "blackened" fish).
Tips for seasoning

The seafood can be lightly seasoned with herbs, salt and pepper, sprinkled with lemon juice or white wine and dotted with butter or basted with oil. Low-salt soy sauce and coriander can also be used.
Tips for seafood batter

A chilled batter may produce a crisper coating. A light tempura batter and beer batter are particularly suited to seafood.
Tips for Steaming

Seafood can be steamed over plain water, but a concentrated stock flavoured with vegetables, herbs or citrus, for example, will impart a subtle flavour.

Ingredients

24 extra large green Australian prawns

2 stalks lemongrass, white part only, finely chopped

2 long green chillies, finely chopped, plus extra for rice

1 teaspoon finely grated ginger

1 teaspoon sugar

1 tablespoon fish sauce

2 tablespoons vegetable oil

2 cups jasmine rice

¼ cup coconut cream

½ teaspoon table salt

Fresh coconut, lime, cucumber and mint to serve

Method

Place the lemongrass, chillies, ginger, sugar and fish sauce in a small food processor and process to a rough paste.

Place lemongrass paste and vegetable oil in a large bowl and combine.

Peel the prawns leaving the tails on. Add prawns and toss to coat. Thread onto skewers lengthways.

Cover and refrigerate for 1 hour to infuse flavours.

Rinse rice thoroughly under cold water and place in a medium saucepan with 2½ cups of water. Bring to the boil and cook uncovered for 8‐10 minutes or until tunnels appear. Reduce heat to low and cook covered for another 5 minutes. Remove from heat and stir through coconut cream, salt and extra chilli. Allow to stand for 5 minutes, covered.

Preheat a char grill or barbecue and cook for 1‐2 minutes each side or until just cooked through.

To serve

Serve with fresh coconut, cucumber, mint and lime

Source: Australian Prawns

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Lime and lemongrass BBQ skewered prawns

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Lime and lemongrass BBQ skewered prawns

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