This weekend is the Australia Day long weekend and in true Aussie tradition; there will be lots of barbecue firing up in backyards, parks and beaches to celebrate this national day. We’re going to give the barbie a miss this year and we’ll be out watching all the festivities on Sydney Harbour foreshore.
This lemongrass and chilli prawns is just the perfect recipe for any barbecues (or chargrill). I’ve combine my favourite ingredients of lemongrass, chillies, coriander for this prawn skewers. Seriously just so simple and delicious.
Lemongrass and Chilli Prawns
About 25 skewers
1 kg raw large prawns (shrimps), remove shells leaving tail intact, remove intestinal tracts
2 lemongrass stalks, very finely chopped the white part of stalk
3 cloves garlic, minced
4 tablespoons cooking oil
3 red-eye chillies, deseed and finely chopped
1/2 teaspoon salt
freshly ground black pepper
2 tablespoons coriander leaves, roughly sliced
lime wedges, to serve
25 bambo skewers
In a shallow bowl, add oil, garlic, lemongrass, chillies, salt and pepper. Add prawns and toss to coat. Cover and refrigerate for 30 minutes or more.
Soak the bambo skewers for at least 20 minutes before skewing the prawns. Thread two prawns on each bambo skewer.
Preheat barbecue or chargrill on high. Cook prawns for 2 – 3 minutes each side. Garnish grilled prawns with more fresh chillies (optional) and coriander leaves and serve with wedges of lime. For that extra kick dip the prawns in Sriracha hot sauce.