SWEET SOY AND LEMONGRASS PRAWN SKEWERS
Add an Asian twist to your next barbecue with these sticky prawn skewers.
● 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.
Thread each prawn lengthways on to a skewer.
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.