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Lime and Lemongrass BBQ Prawn skewers

Yields1 ServingPrep Time10 minsCook Time25 minsTotal Time35 mins

Please add 60 minutes of chill time to the overall prep time. Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.

Lime and Lemongrass BBQ Prawn skewers

 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 tsp finely grated ginger
 1 tsp sugar
 1 tbsp fish sauce
 2 tbsp vegetable oil
 2 cups jasmine rice
 ¼ cup coconut cream
 ½ tsp table salt
 Fresh coconut, lime, cucumber and mint to serve

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


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


Peel the prawns leaving the tails on.


Add prawns and toss to coat.


Thread onto skewers lengthways.


Cover and refrigerate for 1 hour to infuse flavours.


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


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


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


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


Allow to stand for 5 minutes, covered.


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


Serve with fresh coconut, cucumber, mint and lime.

Serves 4.