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!
Here's the list of what you need:
What To Do
- 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
- 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
© Copyright 2012 - Sporting Parties.com