Tuesday, May 30, 2006

Skewered Lemongrass Prawns

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.

Prawns

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
skewers

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.

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This is part of VRC: Recipe on a Stick, hosted this month by Erika from Tummy Treasure.

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6 comments:

  1. Wow this looks just amazing. I started subscribing to your blog's feed so I don't miss your recipes. I love the sound of this one.

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  2. THat shrimp looks and sounds divine. Lemongrass, mmm...

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  3. Yeah, this one looks so good, love your little skewers. And your right, one more blast of summer before the winter blues hit.

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  4. Thanks Kalyn - do try these, they'll work well on the bbq, quite nice with a glass of champagne.

    Thanks Susan - lemongrass really as an affinity with seafood, especially prawns, it has a softness to its flavour

    Thanks Tankeduptaco - found those skewers at Prahran Market, they are too cute!

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  5. so, do you just use the interior of the lemon grass or the whole stalk?

    they look fabulous! but you know I love all your recipes.

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  6. Thanks Gabriella, glad you're enjoying the recipes - for this dish you would use the base of the lemongrass where it's more bulbous and softer - depending on the size of the lemongrass you're looking at using about 3-4 inches.

    The thinner stalkier part would go into broths where you just want the flavour.

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