Grilled prawns with lemongrass & lime

Tasty, spiced prawn skewers make a fabulous lunch with salad and char-grilled bread on the side.

  • 10 mins cooking
  • Serves 4
  • Print


Grilled prawns with lemongrass & lime
  • 60 gram butter, softened
  • 10 centimetre stick lemongrass, chopped finely
  • 1 tablespoon finely grated lime rind
  • 2 tablespoon lime juice
  • 2 tablespoon fresh flat-leaf parsley, finely chopped
  • 16 medium king prawns, uncooked, shelled and deveined


Grilled prawns with lemongrass & lime
  • 1
    Beat butter, lemongrass, half the rind and the juice in a small bowl until combined; stir in parsley.
  • 2
    Melt half the butter mixture in a small saucepan; remove from heat. Thread two prawns onto each of eight skewers; brush with half the butter mixture.
  • 3
    Cook prawns on a heated oiled barbecue (or grill or grill pan) until changed in colour. Serve prawns topped with remaining butter mixture; sprinkle with 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 8 x 25cm bamboo skewers. Soak them in water for at least 1 hour before use to prevent them splintering and scorching during cooking.

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