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
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Place the lemongrass, chillies, ginger, sugar and fish sauce in a small food processor and process to a rough paste.
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Place lemongrass paste and vegetable oil in a large bowl and combine.
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Peel the prawns leaving the tails on.
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Add prawns and toss to coat.
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Thread onto skewers lengthways.
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Cover and refrigerate for 1 hour to infuse flavours.
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Rinse rice thoroughly under cold water and place in a medium saucepan with 2½ cups of water.
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Bring to the boil and cook uncovered for 8‐10 minutes or until tunnels appear.
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Reduce heat to low and cook covered for another 5 minutes.
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Remove from heat and stir through coconut cream, salt and extra chilli.
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Allow to stand for 5 minutes, covered.
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Preheat a chargrill or barbeque and cook for 1‐2 minutes each side or until just cooked through.
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Serve with fresh coconut, cucumber, mint and lime.
