Queensland Prawns are one of those great seafood treats - succulent and sweet, almost lobster like in texture, they seem to love Asian flavours - with winter almost upon us, here's one last summer hurrah.
Skewered Lemongrass Prawns
16 fresh prawns, shelled but tail tip left on
1 lemongrass stalk, chopped roughly
4 coriander stalks, roots and leaves chopped roughly
1 bird's eye chilli, sliced
1 garlic clove, sliced
1 tablespoon palm sugar, grated
fresh ginger, thumb-tip sized, peeled and sliced
1 lime, juiced
Place the ingredients into a processor and process. Add some oil to help form a thick paste. Set aside while you prepare the prawns.
Remove the digestive track that runs from the tail tip. Slice two-thirds of the way in along the track path to butterfly the prawn.
Coat the prawns in the marinade, making sure you cover the opened up section. Re-shape the prawn as you skewer it into place. Due to the lime juice in the marinade I wouldn't prepare these too far in advance.
Grill on a BBQ or on the stove - 30 seconds to 1 minute should do - you just want the prawn to change colour and the sides to crisp up a little.
This is part of VRC: Recipe on a Stick, hosted this month by Erika from Tummy Treasure.
Tagged with VRC