Preparation time is 10minutes
Cook time is 8minutes
Total time is 18minutes
Serve is for 4 people
Difficulty level: 1 out of 4
5 Ingredients
Number of servings
4
- 5 lemon grass stalks
- 4tablespoons sweet chilli sauce
- 2tablespoons chopped coriander
- 2tablespoons sesame oil
- 20 raw tiger prawns, peeled but tails left on
Nutrition per serving
785kJ / 188Cal
785 Kilojoules or 188 Calories
9% of daily energy intake*
Protein
12.2grams
Fat
9.0grams
Carbs
14.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Take 1 of the lemon grass stalks and remove the outer leaves. Finely slice it and place it in a bowl along with the sweet chilli sauce, coriander and oil. Place the prawns in this marinade, cover and leave in the refrigerator to marinate for 1 hour or overnight.
Step 2 of 4
Remove the prawns from the marinade. Take the remaining 4 lemon grass stalks and remove a few of the outer layers to give you a thin lemon grass skewer. Make a hole through each prawn at its thickest part using a metal skewer, then thread 5 of the prawns on to a lemon grass stalk. Repeat with the remaining lemon grass and prawns.
Step 3 of 4
Place the prawn skewers on a barbecue and cook for 4 minutes on each side, or until the prawns have turned pink and are firm to the touch.
Step 4 of 4
Serve the prawns straight from the barbecue with sweet chilli sauce for dipping.
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