Seafood skewers with nam jim

  • 15 mins preparation
  • 5 mins cooking
  • Serves 4
  • Print


Seafood skewers with nam jim
  • 16 green prawns, peeled, deveined, tails intact
  • 16 scallops, cleaned
  • 2 tablespoon oil
  • 1 lemongrass stalk, white root finely chopped
  • 1 clove garlic, crushed
  • 8 soaked bamboo skewers
Nam jim
  • 2 long red chillies, seeded, chopped
  • 4 coriander roots, washed
  • 1 clove garlic, large, peeled
  • 1/4 cup lime juice, (about 1 lime)
  • 1 1/2 tablespoon brown sugar
  • 1 tablespoon fish sauce


Seafood skewers with nam jim
  • 1
    Preheat a barbecue grill plate on medium.
  • 2
    In a bowl, combine prawns, scallops, oil, lemongrass and garlic. Season to taste. Thread 2 prawns and 2 scallops alternately onto skewers.
  • 3
    Using a mortar and pestle, pound chilli, coriander and garlic well for 3-4 minutes, until a paste forms. Add juice, sugar and fish sauce, stirring to dissolve.
  • 4
    Barbecue seafood skewers 1-2 minutes each side, until lightly browned and prawns are just cooked through. Serve skewers with nam jim for dipping.


For an authentic Thai flavour, cut leftover green lemongrass stalk into strips and use as skewers. Nam jim sauce is also delicious sewed with grilled chicken, fish or squid.

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