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Australian Barbecued Prawn Skewers with Lemongrass

What's the big idea?

Another great example of Australian "fusion" food; simple, easy to cook food with a hint of Asian influence - in this case, Thai.
This recipe is best started a couple of hours before, to allow for marination.
Serve with boiled rice or noodles and barbecued corn-on-the-cob, or a crispy salad with spinach leaves, shredded red cabbage and spring onions.
Having something to dip these in seems to make them disappear even faster - garlic mayonnaise is perfect!

Shopping List

Here's the list of what you need:

  • About 1lb large prawns, deveined and peeled but with tails intact
  • 1 stem lemon grass, very finely chopped
  • 2 cloves garlic, crushed
  • ½ tablespoon finely chopped or grated fresh ginger
  • 1 tablespoon dark brown sugar
  • 2 kaffir lime leaves, finely shredded

What To Do

  • Mix all the ingredients together in a suitably sized glass bowl. Cover and refrigerate for 2-3 hours
  • When you are ready to start cooking, heat the barbecue
  • Thread the prawns onto skewers, tail-end first
  • Barbecue (or grill) for 2 minutes each side, or until they change colour

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