SWEET SOY AND LEMON­GRASS PRAWN SKEW­ERS

Add an Asian twist to your next bar­be­cue with these sticky prawn skew­ers.

Bundaberg Style - - RECIPES - RECIPE BY KIM COVERDALE

IN­GRE­DI­ENTS

● 1/4 cup ke­cap ma­nis

● 1 lemon­grass stalk (white part only), very finely chopped

● 2 kaf­fir lime leaves, de­veined, very finely chopped

● 1 ta­ble­spoon lime juice

● 2 gar­lic cloves, crushed

● 16 medium green prawns, peeled (tails in­tact), de­veined

● Thinly sliced green onion, to serve.

METHOD Step 1

Com­bine ke­cap ma­nis, lemon­grass, lime leaves, lime juice and gar­lic in a glass or ceramic bowl. Sea­son with pep­per. Add prawns. Toss to coat. Cover. Re­frig­er­ate for 2 hours.

Step 2

Thread each prawn length­ways on to a skewer.

Step 3

Heat a greased bar­be­cue grill or char­grill pan on medium heat. Cook prawns, turn­ing, for 2 to 3 min­utes or un­til browned and just cooked through. Serve sprin­kled with green onion.

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