Lime And Lemongrass BBQ Skewers
Experience the fresh, zesty flavours of our Lime and Lemongrass BBQ Skewers. Australian wild-caught tiger prawns are marinated in a vibrant mix of lime juice and fragrant lemongrass, then expertly grilled to bring out their natural sweetness. Each skewer is a delightful burst of flavour, perfect for enjoying on a sunny day. Served with a side of tangy lime dipping sauce to enhance the citrus notes.
Ingredients
- 24 extra large raw wild Australian prawns
- 2 stalks lemongrass, white part only, finely chopped
- 2 long green chillies, finely chopped, plus extra for rice
- 1 teaspoon finely grated ginger
- 1 teaspoon sugar
- 1 tablespoon fish sauce
- 2 tablespoons vegetable oil
- 2 cups jasmine rice
- ¼ cup coconut cream
- ½ teaspoon table salt
- Fresh coconut, lime, cucumber and mint to serve
Method
- 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
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