Lime and lemongrass king prawns

By: Ben O'Donoghue
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

Soak 24 bamboo skewers for 1 hour in some water.
Prepare your barbecue for direct grilling over a high heat, or prepare a hot charcoal fire.
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.
Thread the prawns onto your soaked skewers, from the tail end first.
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.
Serve straight away.

Tags:: bbq; barbecue; outdoor; grill; entertaining; party; Ben's BBQ Bible; Ben; Odonoghue; O'Donoghue

Lime and lemongrass king prawns

Ingredients

Method

Recipes

Books

Authors

Collections

Store

The Feed