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    Lime and Lemongrass BBQ Skewered Prawns

    Fresh Ideas ImageFresh Ideas
    Lime and Lemongrass BBQ Skewered Prawns
    Preparation time is 25minutes
    Cook time is 10minutes
    Total time is 35minutes
    Serve is for 4 people
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    Difficulty level: 4 out of 4

    14 Ingredients

    Number of servings
    4
    • 1/4 cup coconut cream
    • 1/2teaspoons table salt
    • 1teaspoons sugar
    • 24 extra large green prawns
    • 2teaspoons fish sauce
    • 2 long green chillies, finely chopped (plus extra for rice)
    • 1/2 fresh coconut, flesh peeled into ribbons (to serve)
    • 1 cucumber, halved lenthways, thinly sliced (to serve)
    • 1teaspoons ginger, finely grated
    • 2 stalk lemongrass, white part only, finely chopped
    • 1/2 bunch fresh mint, leaves picked (to serve)
    • 1 lime, cut into wedges (to serve)
    • 1 1/2 cup jasmine rice
    • 2tablespoons vegetable oil

    Nutrition per serving

    2700 Kilojoules or 648 Calories
    31% of daily energy intake*
    Protein
    17.6grams
    Fat
    32.5grams
    Carbs
    68.8grams
    Sugars
    5.6grams

    Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

    Method

    Step 1 of 13

    Place the lemongrass, chillies, ginger, sugar and fish sauce in a small food processor and process to a rough paste.

    Step 2 of 13

    Place lemongrass paste and vegetable oil in a large bowl and combine.

    Step 3 of 13

    Peel the prawns leaving the tails on.

    Step 4 of 13

    Add prawns and toss to coat.

    Step 5 of 13

    Thread onto skewers lengthways.

    Step 6 of 13

    Cover and refrigerate for 1 hour to infuse flavours.

    Step 7 of 13

    Rinse rice thoroughly under cold water and place in a medium saucepan with 21/2 cups of water.

    Step 8 of 13

    Bring to the boil and cook uncovered for 8-10 minutes or until tunnels appear.

    Step 9 of 13

    Reduce heat to low and cook covered for another 5 minutes.

    Step 10 of 13

    Remove from heat and stir through coconut cream, salt and extra chilli.

    Step 11 of 13

    Allow to stand for 5 minutes, covered.

    Step 12 of 13

    Preheat a char-grill or barbeque and cook for 1-2 minutes each side or until just cooked through.

    Step 13 of 13

    Serve with fresh coconut, cucumber, mint and lime

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