Lime and lemongrass king prawns
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.
- 2 lemongrass stems, white part onlu, chopped (reserve the trimmings to use as a brush)
- 4 kaffir lime leaves, roughly chopped
- 2 long red chillies, roughly chopped
- 2 tablespoons vegetable oil
- 24 large king prawns, shelled and deveined, tails left on
- 80ml (1/3 cup) coconut milk
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.
Recipe from Ben O’Donoghue’s BBQ Bible ($39.95) courtesy of Hardie Grant.