- 60 gram butter, softened
- 10 centimetre stalk fresh lemon grass (20g), chopped finely
- 1 tablespoon finely grated lime rind
- 2 tablespoon lime juice
- 2 tablespoon finely chopped fresh flat-leaf parsley
- 16 shelled uncooked medium king prawns (500g)
- 1Beat butter, lemon grass, half the rind and the juice in a small bowl until combined; stir in parsley.
- 2Melt half the butter mixture in a small saucepan; remove from heat. Thread two prawns onto each of eight skewers; brush with the melted butter mixture.
- 3Cook prawns on a heated oiled barbecue (or grill or grill pan) until changed in colour. Serve prawns topped with remaining butter mixture and remaining rind.
You will need to buy about 1kg prawns in the shell for this recipe. Shell and devein the prawns, leaving the tails intact. You will need eight 25cm bamboo skewers. Soak them in water for 30 minutes before use to prevent them scorching during cooking.
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