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Lime and lemongrass barbecue prawn skewers

Serve with fresh coconut and mint.
  • 10 Dec 2021
Lime and lemongrass barbecue prawn skewers
Prep: 10 Minutes - Cook: 10 Minutes - Easy - Serves 4
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These Lime and Lemongrass BBQ Prawn skewers from Love Australian Prawns will hit the spot on a hot summer day. Or save the recipe for a special occasion and cook them up on the BBQ for Christmas lunch!

After more Christmas finger food ideas?

Ingredients

24 extra large green Australian prawns

2 stalks lemongrass, white part only, finely chopped

2 long green chillies, finely chopped, plus extra for rice

1 teaspoon finely grated ginger

1 teaspoon sugar

1 tablespoon fish sauce

2 tablespoons vegetable oil

2 cups jasmine rice

¼ cup coconut cream

½ teaspoon table salt

Fresh coconut, lime, cucumber and mint to serve

Method

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

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

  3. Peel the prawns leaving the tails on.

  4. Add prawns and toss to coat.

  5. Thread onto skewers lengthways.

  6. Cover and refrigerate for 1 hour to infuse flavours.

  7. Rinse rice thoroughly under cold water and place in a medium saucepan with 2½ cups of water.

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

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

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

  11. Allow to stand for 5 minutes, covered.

  12. Preheat a chargrill or barbeque and cook for 1‐2 minutes each side or until just cooked through.

  13. Serve with fresh coconut, cucumber, mint and lime.

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