Barbecue Prawns With Lemongrass
Ready In: 4 hrs 40 mins
Serves: 40
Ingredients
- 1 cup soy sauce
- 1⁄4 cup fish sauce
- 1⁄4 cup mirin (rice wine)
- 1⁄4 cup lemongrass, inner stalk, finely chopped
- 2 spring onions, finely chopped
- 1 tablespoon chili paste
- 1 tablespoon fresh ginger, finely chopped
- 1 teaspoon coriander powder
- 1 teaspoon garlic, fresh, finely chopped
- 1⁄3 cup brown sugar
- 40 medium prawns
- toothpicks, good quality or bamboo skewer
Directions
- Mix the soy sauce, fish sauce, rice wine, lemongrass, spring onions, chili paste, ginger, coriander, garlic and sugar in a large dish.
- Peel and devein the prawns, and add the prawns to the marinade.
- Refrigerate the prawns for about 3 to 4 hours. During this time keep turning the prawns to coat them well with the marinade.
- Soak the toothpicks/skewers in water (this will help to stop them burning during the cooking process).
- Thread the prawns on individual toothpicks, or the bamboo skewers, from head to tail, in the form of a the letter Celsius.
- Grill prawns on a pre-heated grill for 2 minutes on each side, brushing with the marinade as you turn them.
- Let prawns cool slightly.
- Serve prawns warm or you can refrigerate the prawns and serve cold.
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