Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 2 cloves garlic, roughly chopped
- 1/2 red chilli, deseeded and roughly chopped
- 2 stalks lemongrass, bottom one-third only, peeled of hard layers, and roughly chopped
- 1 fresh root ginger, 3cm piece, finely chopped
- 1tablespoons coriander roots, chopped
- 2tablespoons gluten-free nam pla
- 2teaspoons soft light brown sugar
- 1 lime, 1 tbs juiced and cut into wedges (wedges to serve)
- 40 king prawns, shelled, and deveined
Nutrition per serving
952kJ
Protein
45.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Serve these along side chicken satay kebabs for an Eastern-inspired family feast.
Method
Step 1 of 3
Prepare a barbecue for cooking. To make the marinade, simply put all the ingredients, except the prawns, in a blender or food processor and blitz to a fine paste.
Step 2 of 3
Toss the king prawns in the marinade, cover, and leave in the fridge to marinate for 1 hour. Meanwhile, soak 8 bamboo skewers in water, as this will help to stop them burning on the barbecue.
Step 3 of 3
Thread 5 prawns onto each skewer, threading through the top and bottom of the prawn to make a curved shape. Grill the prawns on the barbecue for 2-3 minutes on each side, until pink and charred in places. Serve with a squeeze of lime.
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