We had a birthday dinner for the man-of-the-house yesterday. He designed a menu and I had to cook it as one of my gifts to him. He asked for these prawns, inspiration and partial recipe borrowed from Donna Hay.
Very simple, but these prawns were so very, very good. Firm, sweet prawn flesh with those little crunchy cooked bits on the outside. Then a spicy, sour sauce spooned over the top. The man was extremely happy with these.
I made a very spicy marinade/sauce, but I also kept some plain prawns for the children as they don't cope with too much spice. And a squeeze of lime over the top made these prawns very special.
I used frozen green prawns in the shell, so I had to peel them once defrosted, but it only took 5 minutes. I was very happy with the texture of the prawns, even though they were frozen.
I think if I made a double batch of these they would have been eaten. I made 25 prawns and they were gone within 5 minutes, with lots of 'yums' around the table.
What you'll need
Served four people as an entree
25 bamboo or metal skewers
For the marinade/sauce
Juice and zest of 1 lime
Thumb-sized piece of fresh ginger, peeled and grated
3 small, fresh chillis, finely chopped
2 cloves garlic, finely chopped
2 small stalks of lemongrass, whacked/bruised with the back of a knife and finely chopped
Good pinch of salt
What to do
Thread the prawns onto the skewers. Try to straighten the prawns out as much as possible on the skewer.
Make the marinade. Combine all the ingredients in a food processor and whiz until combined. Or if you don't have a food processor, chop all the ingredients very finely and combine in a bowl. Spoon half the marinade over the prawns. Keep the rest in reserve to spoon over afterwards.
Heat a large pan or a bbq hot plate and grill the prawns for a few minutes either side until golden brown.
Once cooked, remove and place onto a serving plate. Drizzle the reserved marinade over the top and serve with extra lime to squeeze over. Simply delicious!
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