Recipe

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
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Ingredients

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

Method

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.

Notes

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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